| Total sodium per serving: 115mg |
Total calories per serving: 346 |
Servings: 4 |
Ingredients
- 8 oz pasta, any shape
- 1 cup frozen peas
- 300g ricotta cheese (Silani)
- 1 tbsp unsalted butter
- 1 medium lemon, juiced
- zest of one lemon
- freshly ground pepper
Directions
1. Cook pasta al dente according to directions on the package, omitting the salt.
2. Remove the peas from the freezer so that they can begin to thaw.
3. Place the ricotta, butter, pepper, juice of one lemon and the zest into a large bowl.
4. When the pasta has completed cooking, take 1/3 cup of the hot pasta water and whisk it into the ricotta mixture to make a smooth sauce.
5. Place the peas into a large colander and pour the boiling pasta water over them while draining the pasta.
6. When the pasta is drained and still hot, stir the pasta and peas into the ricotta sauce.
This may be eaten either hot or cold.
Also good with fresh basil and grilled chicken or shrimp.
Serves 4, each serving has 346 calories, 115mg sodium, 51.8g carbohydrates.
Original recipe found at www.budgetbytes.com/2011/03/lemon-ricotta-pasta, rewritten and adapted for low sodium
