peas and ricotta pasta toss

Ingredients For peas and ricotta pasta toss

• 12 oz

  rigatoni or penne pasta
• 1 c

  fresh or frozen peas
• 1 Tbsp

  butter
• 4

  green onions, sliced
• 4 clove

  garlic minced
• 1

  sweet red pepper cut in thin strips ot diced
• 1

  sweet green pepper in thin strips or diced
• 1 c

  ricotta cheese, low-fat
• 1 1/4 c

  milk, 2%
• 4 oz

  cream cheese
• 1 md

  zucchini shredded
• 1/4 c

  chopped fresh basil
• 1 tsp

  lemon zest, grated
• 1 Tbsp

  fresh squeezed lemon juice
• salt and pepper to taste
• 1 c

  grated parmesan cheese