Peas & Pasta | Oklahoma State University

Ingredients

• 13.25 ounces whole grain pasta
• 2 cups fresh or frozen peas
• 1 cup part-skim ricotta cheese
• 1/4 cup (loosely packed) fresh parsley, chopped
• 1/4 cup grated or shredded Parmesan cheese
• 2 teaspoons lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoon olive oil
• 2 cups grape tomatoes