Monday, May 16, 2011

Pasta with Peas

Pasta and Peas with a dollop of Ricotta Cheese is a spring classic.   The sauce has a hint of tomato and onion.  That sauce combined with the burst of flavor from the peas make this dish as good as can be.  This is as Healthy Italian as it gets!

Try this with a whole wheat pasta and add a second box of peas for an even lighter version of this meal.  Use 1 cup of Perfect Every Time Tomato Sauce if you are making it with more peas. If you leave out the pasta, this makes a lovely side dish to any meal.


1 medium onion, chopped into small pieces
1/4 cup olive oil
1 box (10 ozs) frozen peas
1 teaspoon salt
Pepper to taste
3/4 cup Perfect Every Time Tomato Sauce
1 lb pasta, cooked until al dente
1/2 cup part skim ricotta, optional
1/4 cup grated cheese, I used Pecorino Romano


Cook pasta according to directions in 2-3 tbsp of salt and 6 quarts of water. Sauté onion in olive oil on medium flame for 7 minutes. Add peas and tomato sauce to onions, stir and cover. Cook for an additional 10 minutes. Drain pasta and return to the same pot it was boiled in. Add peas mixture to pasta and stir well. Serve with a dollop of ricotta on top as well as a spoonful of grated cheese.

Servings: 8

Total prep and cook time: 19 minutes!


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