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Pasta with Sugar Snap Peas and Ricotta Cheese by

Source: Cooking Light


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.

Servings: 4

Nutrition Information (per serving):
Calories 158
Fat 2.9 g
Saturated Fat 1.7 g
Sodium 160 mg

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