Pasta with Ricotta and Peas
Pasta with Ricotta and Peas a dish made for pasta lovers! Pasta and ricotta is a dish my mother made growing up. And if you love summer vegetables, try our favorite zucchini and eggplant sauté or our zucchini fritters. Both dishes my mother made regularly
- 500 g Ricotta Cheese
- 1 cup Peas fresh or frozen shelled
- 450 g Spaghetti
- ½ cup Parmesan Cheese
- 1 tbsp Parsley finely chopped
- ½ tsp Salt
- Pepper to taste
Cook pasta until al dente, don't forget to salt water and reserve a cup of pasta water.
Mix the ricotta, peas, parmesan cheese, salt and pepper together and place in a bowl large enough to accommodate all the ingredients including the spaghetti.
Using a spaghetti scoop, scoop the pasta into the bowl with the cheese mixture. Add pasta water if too dry.
Serve immediately with a drizzle of olive oil and freshly chopped parsley.
Remember to save some of the pasta water to add to the pasta, ricotta and peas if it looks to dry.
If you forgot, use a couple of tablespoons of milk as an alternative.
Serving: 1/4 of Spaghetti | Calories: 714kcal | Carbohydrates: 93g | Protein: 35g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 605mg | Potassium: 488mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1015IU | Vitamin C: 16mg | Calcium: 441mg | Iron: 3mg