Peas and Ricotta Pasta Toss

Peas And Ricotta Pasta Toss Recipe

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Marian Arbour


The local farmers market will soon be open and when the vegetables are abundant it is time to make this recipe and I will double it and freeze half for another day.

★★★★★ 1 vote
15 Min
15 Min
Stove Top


12 oz
rigatoni or penne pasta
1 c
fresh or frozen peas
1 Tbsp
green onions, sliced
4 clove
garlic minced
sweet red pepper cut in thin strips ot diced
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 medium
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


1In large pot of boiling water cook pasta according to package directions cook until almost tender add peas and cook for another 3 minutes.
2While pasta is cooking in a medium sauce pan melt butter over medium heat add garlic, onions and red and green peppers and saute for about 5 minutes {do not boil} add milk, ricotta and cream cheese and stir on low heat until cheese melts drain pasta and peas and return to pot..pour sauce over pasta and add the parmesan cheese, basil, lemon zest, lemon juice and zucchini,,toss to combine completely serve with a tossed salad...left -overs freeze well..

About Peas and Ricotta Pasta Toss

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy