Real Recipes From Real Home Cooks ®

peas and ricotta pasta toss

(1 rating)
Recipe by
Marian Arbour
Newcastle, ON

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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For peas and ricotta pasta toss

  • 12 oz
    rigatoni or penne pasta
  • 1 c
    fresh or frozen peas
  • 1 Tbsp
  • 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

How To Make peas and ricotta pasta toss

  • 1
    In large pot of boiling water cook pasta according to package directions cook until almost tender add peas and cook for another 3 minutes.
  • 2
    While 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..