Lunch: Penne with Peas, Grape Tomatoes, and Ricotta

When fresh peas are in season, take advantage of their tender, sweet flavor with this gorgeous weeknight pasta. Look for garden peas with wrinkled skins — they are less starchy and sweeter than the smooth-skin variety.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Penne with Peas, Grape Tomatoes, and Ricotta

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 lb. fresh peas in the pod
1 lb. penne rigate or ziti pasta
1 c. part-skim ricotta cheese
1/4 c. loosely packed fresh parsley leaves
1/4 c. Romano cheese
2 tsp. fresh lemon peel
salt and ground black pepper
2 tsp. olive oil
1 pt. grape tomatoes

Instructions

Heat large covered saucepot of salted water to boiling over high heat.
Meanwhile, if using fresh peas, shell by running thumb along length of seam to open pod and release peas.
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, Romano, lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon 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 1/2 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 dollop with ricotta mixture.

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