Not that I needed more pasta- I had enough to make the penne for lunch today. I just thought it was a happy coincidence.
This is adapted from a kid friendly recipe I found in an issue of Everyday with Rachel Ray a while back (can't remember the month- I lost the recipe and have been making/adapting from memory for a while... probably good for me to get it down now).
|Pasta with ricotta and peas.|
Cheesy Peasy Penne
- 2 cups frozen peas
- 1/2 tsp dried minced garlic
- 1 box whole wheat penne
- salt and pepper
- 1 cup ricotta
- 1/2 cup parmesan cheese
- 1/4 tsp Italian seasoning
Bring a pot of water to boil for your pasta. While waiting for it to boil, put the frozen peas in a small sauce pan and fill with water so the peas are just covered (the original recipe called for chicken broth, but I don't notice a taste difference without it...). Then add the minced garlic, bring to a boil, and reduce heat. Simmer for about as long as it takes the pasta to cook. Just before the pasta is done, mash as many of the peas as you can with the back of a large spoon (just roughly mashed- your goal is to have 1/2 of the peas mashed.
Once both the pasta and peas are cooked, drain the pasta and return it to the pot. Add the mashed pea mixture, liquid and all. (your burner should be off at this point... but if you feel you need to aid your cheese a tad in melting, turn it to low, just be careful not to scorch the cheese!) Stir in the ricotta, parmasean, and italian seasoning and stir everything together until well mixed.
Check out more frugal meals at this week's $5 Dinner Challenge, from $5 Dinners.