peas and ricotta pasta toss

Ingredients

• 12 ounces rigatoni or penne pasta
• 1 cup fresh or frozen peas
• 1 tablespoon butter
• 4 - green onions, sliced
• 4 cloves garlic minced
• 1 - sweet red pepper cut in thin strips ot diced
• 1 - sweet green pepper in thin strips or diced
• 1 cup ricotta cheese, low-fat
• 1 1/4 cups milk, 2%
• 4 ounces cream cheese
• 1 medium zucchini shredded
• 1/4 cup chopped fresh basil
• 1 teaspoon lemon zest, grated
• 1 tablespoon fresh squeezed lemon juice
• - salt and pepper to taste
• 1 cup grated parmesan cheese