Pesto ricotta pasta sauce

Yield: 4 servings

Measure 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

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

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