Pasta with peas and ricotta

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


2 tsp (10 mL) extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 cups (500 mL) frozen peas

1/2 cup (125 mL) sodium reduced vegetable broth

1/4 cup (50 mL) chopped fresh basil or parsley

2 cups (500 mL) ditali or tubetti pasta

1 cup (250 mL) light ricotta cheese

Pasta with peas and ricotta

Pantry staples help this comfort food come together fast. Look for light ricotta, available where regular ricotta in tubs is sold.

Prep time: 10 min

Cook time: 15 min

Serves: 4-6

Nutritional Information

Calories: 278

Protein: 13 g

Total Fat: 5 g

Saturated Fat: 2 g

Cholesterol: 6 mg

Carbohydrates: 44 g

Fibre: 4 g

Sodium: 126 mg

Potassium: 169 mg


In a large deep nonstick skillet, heat oil over medium-low heat and cook onion and garlic for about 3 minutes or until softened. Stir in peas and broth and simmer, stirring occasionally for about 5 minutes or until heated through. Stir in basil and using a fork, mash some of the peas. Reduce heat to low, stirring occasionally for about 5 minutes; keep warm.

Meanwhile, in a large pot of boiling water cook pasta for about 8 minutes or until tender but firm. Drain, reserving about 1 cup (250 mL) of the cooking water. Add pasta to pea mixture in skillet and stir in ricotta cheese. Drizzle in some of the cooking water to moisten.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2013.

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