Pasta with Peas and Ricotta
Pasta with Peas and Ricotta features olive oil, butter, ziti, chicken broth, Ricotta, Parmesan, frozen peas, lemon, shallots and garlic.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: lemon pasta with peas and ricotta, pasta with ricotta
Servings: 6
Calories: 435kcal
Author: Mindy Boyd
- 1 pound short cut pasta I use ziti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup shallots chopped
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth
- 2 cups frozen peas
- 1 container Ricotta cheese 15 ounces
- 1 tablespoon lemon juice
- zest of 1 lemon
- 1 cup Parmesan cheese grated
Cook pasta 1 minutes less than package directions.
1 pound short cut pasta
While the pasta cooks heat olive oil in a skillet over medium heat, add butter, shallots, garlic, salt, and pepper; cook for 3 minutes. Add broth and reduce heat to medium-low, add peas and cook for 3 minutes. Stir in Ricotta and mix until well incorporated, Add lemon juice and zest.
1 tablespoon olive oil, 1 tablespoon butter, 1/4 cup shallots, 3 cloves garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 cup chicken broth, 2 cups frozen peas, 1 container Ricotta cheese, 1 tablespoon lemon juice, zest of 1 lemon
Mix sauce with pasta and Parmesan cheese, (I did this in the pan I cooked the pasta in because everything would not fit in the skillet).
1 cup Parmesan cheese
Nutritional information is approximate.
See in post notes above for valuable information that may help you make this recipe successfully.
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Calories: 435kcal | Carbohydrates: 67g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 533mg | Potassium: 352mg | Fiber: 6g | Sugar: 6g | Vitamin A: 561IU | Vitamin C: 22mg | Calcium: 235mg | Iron: 2mg