Saturday, August 9, 2008

Pasta with Ricotta and Edamame


1 15oz. Container of Low Fat Ricotta
1/2 cup Grated Parmesan
Salt and Pepper
1 lb. Fusilli or Other Short Pasta (Barilla Plus Pasta)
2 cups Frozen Shelled Edamame
1/3 cup Chopped Fresh Mint
Optional- 1/2 cup Roasted Red Peppers

Stir together ricotta, parmesan and salt in large bowl. Bring pot of water to a boil. Cook pasta al dente. Add edamame to pot for the final minute of cooking time. Reserve 1 cup cooking water and drain the pasta and edamame. Add pasta to bowl with cheese mixture along with 1/2 cup cooking water and stir. If mixture is too dry, add more water 1 tbsp at a time until creamy. Stir in mint, season with salt and pepper and serve immediately.

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