4 ounces uncooked trottole pasta 4 ounces sugar snap peas (1 1/4 cups) 1/2 cup part-skim ricotta cheese 1 tablespoon chopped fresh chives 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting salt and fat; add sugar snap peas during last 3 minutes of cooking time. Drain. Combine pasta mixture, ricotta cheese, chives, salt, and pepper.