fettuccine with asparagus and peas

Ingredients For fettuccine with asparagus and peas

• 8 oz

  uncooked fettuccine
• 2 md

  leeks, white portion only, sliced
• 1 Tbsp

  olive oil
• 1 lb

  fresh asparagus, trimmed and cut into 1-inch pieces
• 2 clove

  garlic, minced
• 1 c

  frozen peas, thawed
• 1/2 tsp

  salt
• 1/4 tsp

  pepper
• 1/2 c

  part-skim ricotta cheese
• 1/4 c

  plus 6 teaspoons grated parmesan cheese, divided
• 2 Tbsp

  lemon juice
• 1 Tbsp

  grated lemon peel