Pesto ricotta pasta sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Frozen green peas |
| 1 | cup | Nonfat ricotta cheese |
| ¼ | cup | Refrigerated pesto sauce (from a tub) |
| 7 | ounces | Jar roasted red peppers; cut in thin strips |
Directions
Cook 12 ounces pasta per directions with stirring frozen peas into the pasta water when adding pasta.
Mix ricotta cheese, pesto sauce and peppers.
Before draining pasta, scoop out ¼ cup of the pasta cooking water.
After draining, return pasta to pot along with reserved water. Add sauce, and toss.
Per serving: 515 cal, 24 g pro, 80 g car, 9 g fat, 2 mg chol, 370 mg sodium.
Prep: 5 min Cook: 8 min Cost per serving: $1.21 Source: Woman's Day 9/1/95 Typos by Elizabeth Wood 8/95.
Submitted By ELIZABETH WOOD On 08-18-95