Make and share this Penne With Peas, Grape Tomatoes and Ricotta recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat large covered saucepot of salted water to boiling over high heat.
- Add pasta to boiling water and cook as label directs.
- While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
- In 12-inch skillet, heat oil over medium-high heat.
- Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
- Remove skillet from heat.
- Remove 1/2 cup pasta cooking water; set aside.
- Drain pasta.
- To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
- Spoon into 6 bowls and dollop with ricotta mixture.
Nutrition Facts : Calories 410.1, Fat 7.2, SaturatedFat 3.1, Cholesterol 16.4, Sodium 150.6, Carbohydrate 67.3, Fiber 5.2, Sugar 5.8, Protein 18.6
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