Remember how I used the Ricotta Cheese as a pizza base? Well in the same week I decided to also use the cheese for this fun pasta mix! I’ve definitely been enjoying more “spring theme” meals lately; I like to remind myself as often as possible that we really survived the winter!
The ricotta cheese adds a nice mild flavor while making everything a bit creamier. It’s the perfect mix that’s just bursting with different flavors and textures!
To make this, cook whole wheat pasta according to package directions. Reserve one cup of the water. While the pasta is cooking sautee 1 chopped onion in olive oil for about 5 minutes. Next, I add 2 chopped cloves of garlic and cooked for about 2-3 minutes. I added about 1/2 cup of white wine then about 1 cup of froze peas. Add a squeeze of lemon juice, thyme, salt and pepper and as much reserved pasta water as preferred. Toss together with about 1/3-1/2 cup ricotta cheese and sprinkle with parmesan cheese. Serve and enjoy!
Recipe adapted from Rachel Ray
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~Do you have a favorite pasta dish to share? I’m always looking for new ideas!