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Penne with Peas, Grape Tomatoes & Ricott




Source of Recipe


Good Housekeeping magazine






Recipe Introduction


I made this for myself for dinner one evening. Good and quick. Had enough left for several more meals. The dog and I shared it.





List of Ingredients



• 2 cups frozen peas, thawed
  
• 1 pound penne or ziti pasta
  
• 1 cup part-skim ricotta cheese
  
• 1/4 cup freshly grated Romano Cheese
  
• 2 teaspoons grated lemon peel
  
• salt and pepper to taste
  
• 2 teaspoons olive oil
  
• 1 pint grape tomatoes
  
• 1/4 cup loosely packed fresh parsley, leaves, chopped
  
• 2 cloves garlic, minced
  






Instructions



1. Cook pasta according to package directions.
   
2. While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano cheese, lemon peel, and garlic, set aside. In 12 inch skillet, heat oil over medium high heat, and add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat.
   
3. Remove 1/2 cup pasta cooking water, set aside. Drain pasta.
   
4. To skillet with tomatoes, add pasta, peas, and reserved cooking water, stir to combine. Spoon into bowls and dollop with ricotta mixture.