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nameLemon Ricotta Peas and Pasta
descriptionA delightfully fresh pasta dish loaded with veggies.
urlhttps://12tomatoes.com/lemon-ricotta-peas-and-pasta
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Ingredients
  • 8 oz short pasta of your choice
  • 1/4 cup olive oil
  • 1 large bunch kale, chopped and de-ribbed
  • 2 large cloves garlic, minced
  • 1/2 teaspoon onion powder
  • zest and juice from 1 lemon
  • pinch red pepper flakes (or to taste)
  • 2 tablespoons water
  • salt and black pepper, to taste
  • 8 oz frozen peas
  • 3/4 cup grated parmesan cheese
  • 1/2 cup ricotta cheese, plus extra for garnish
Preparation
  1. In large pot of water cook pasta to al dente. Drain and set aside, reserving 1 cup pasta water.
  2. Add olive oil to large skillet and heat to medium. Add kale and cook for 5 minutes or until edges of leaves are lightly brown. Add garlic to pan and cook for 2-3 minutes. Season with salt and pepper.
  3. Add kale to food processor along with lemon zest, lemon juice, red pepper flakes, water, salt, and pepper. Pulse until smooth. Add pasta, kale mixture, and peas to same skillet as before. Heat over medium until peas are thawed, about 5 minutes. Add some reserved pasta water if too dry.
  4. Remove from heat and stir in cheeses. Garnish with an extra dollop of ricotta on each serving.
A delightfully fresh pasta dish loaded with veggies.
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Wheat, Milk, Citrus, Wheat, Milk, Citrus

Recipe adapted from Cookie and Kate.

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Lemon Ricotta Peas and Pasta

A delightfully fresh pasta dish loaded with veggies.

Lemon Ricotta Peas and Pasta

Cuisine: Italian
Servings: 4-6 servings
Calories: 452kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 8 oz short pasta of your choice
  • 1/4 cup olive oil
  • 1 large bunch kale, chopped and de-ribbed
  • 2 large cloves garlic, minced
  • 1/2 teaspoon onion powder
  • zest and juice from 1 lemon
  • pinch red pepper flakes (or to taste)
  • 2 tablespoons water
  • salt and black pepper, to taste
  • 8 oz frozen peas
  • 3/4 cup grated parmesan cheese
  • 1/2 cup ricotta cheese, plus extra for garnish

Preparation

  1. In large pot of water cook pasta to al dente. Drain and set aside, reserving 1 cup pasta water.
  2. Add olive oil to large skillet and heat to medium. Add kale and cook for 5 minutes or until edges of leaves are lightly brown. Add garlic to pan and cook for 2-3 minutes. Season with salt and pepper.
  3. Add kale to food processor along with lemon zest, lemon juice, red pepper flakes, water, salt, and pepper. Pulse until smooth. Add pasta, kale mixture, and peas to same skillet as before. Heat over medium until peas are thawed, about 5 minutes. Add some reserved pasta water if too dry.
  4. Remove from heat and stir in cheeses. Garnish with an extra dollop of ricotta on each serving.