Penne With Peas, Grape Tomatoes and Ricotta

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat large covered saucepot of salted water to boiling over high heat.
  • Add pasta to boiling water and cook as label directs.
  • While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
  • In 12-inch skillet, heat oil over medium-high heat.
  • Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
  • Remove skillet from heat.
  • Remove 1/2 cup pasta cooking water; set aside.
  • Drain pasta.
  • To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
  • Spoon into 6 bowls and dollop with ricotta mixture.
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