Penne Pasta with Peas, Tomatoes and Ricotta Cheese


  • pound penne rigate pasta
  • 2 cups frozen peas, thawed
  • 1 cup part-skim ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup Parmesan cheese, grated
  • 2 teaspoons fresh lemon zest
  • Salt and pepper ? Olive oil
  • 1 pint grape tomatoes



  • Heat large covered saucepot of salted water to boiling over high heat.
  • Add pasta to boiling water and cook Just before the pasta is al dente, add peas to saucepot.
  • In medium bowl, combine ricotta, parsley, Parmesan cheese, and lemon zest.
  • Season with salt and pepper to taste.
  • In a large non stick pan, heat oil over medium-high heat.
  • Add tomatoes and cook 2 to 3 minutes, shaking pan frequently.
  • Remove pan from heat.
  • Drain pasta and peas.
  • Add the pasta and peas to the tomatoes and cheese mixture and combine ingredients well.
  • Spoon into 4 bowls.


Serve immediately. Serves four.

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