Easy Peasy Pasta

Preparation Time: 20 minutes (with shelled or frozen peas)
2 cups fresh peas (or 2 cups frozen peas, thawed) 1 pound whole wheat pasta 1 cup part-skim ricotta cheese ¼ cup (loosely packed) fresh parsley leaves (chopped) ¼ cup Parmesan cheese 1 lemon zest (grated) ½ teaspoon salt ¼ teaspoon pepper 2 teaspoon(s) olive oil 2 cups grape tomatoes
Heat large covered saucepot of water to boiling over HIGH heat. Add pasta to boiling water and cook as label directs. Add fresh peas to saucepot when pasta has 2 minutes cooking time remaining. While pasta is cooking, in medium bowl, combine ricotta, parsley, Parmesan, lemon peel, salt and pepper; set aside. In 12-inch skillet, heat oil over MEDIUM-HIGH heat. Add tomatoes and cook 6 to 8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat. Remove ½ cup pasta cooking water; set aside. Drain pasta and peas. To skillet with tomatoes, add pasta with fresh peas (or thawed frozen peas) and reserved cooking water; stir to combine. Spoon into 6 bowls and top with ricotta mixture.
Serves: 6
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 496 Total Fat: 8.1g Saturated Fat: 2.7g % of Calories from Fat: 15% % of Calories from Saturated Fat: 5%		Protein: 24g Carbohydrates: 83g Cholesterol: 14mg Dietary Fiber: 15g Sodium: 301mg
Each serving provides: An excellent source of vitamin A, vitamin C, folate, calcium, potassium, fiber, and a good source of magnesium.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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