Pasta with Peas, Salmon and Ricotta
Note: From Diane Rossen Worthington.
• 2 c. fresh or frozen shelled peas or 1 1/2 lb. peas in the shell (these will have to be shelled)
• 1 lb. orecchiette (or penne or bow-tie pasta)
• 2 tbsp. olive oil
• 5 garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes, or to taste
• 3/4 c. chicken or vegetable stock
• 1 c. low-fat ricotta cheese
• Zest of 1 lemon
• 2 c. (2-in.) cooked salmon pieces
• Freshly ground black pepper
• Fresh pea shoots, for garnish
In a small pot, bring water and salt to a boil. Add the peas and cook 2 minutes. Drain immediately and reserve.
Bring a large pot of salted boiling water to a boil. Add the pasta and cook until al dente.
While the pasta is cooking, make the sauce: In a large, deep skillet, heat the olive oil on medium-high heat. Add the peas and sauté for a minute or until slightly softened. Add the garlic and red pepper flakes; cook only a minute, making sure the garlic does not burn. Lower the heat and add the broth, ricotta, lemon zest and salmon pieces, and mix to combine completely. Season with salt and pepper. Taste for seasoning.
When the pasta is cooked, drain, reserving 1 cup of cooking water. Add the pasta to the ricotta mixture. If it is too dry, add a bit of the pasta cooking water to moisten. Mix to combine. Cook for a minute on low heat. Taste for seasoning. Serve immediately.
Nutrition information per serving:
Calories 556 Fat 14 g Sodium 675 mg
Carbohydrates 75 g Saturated fat 4 g Calcium 152 mg
Protein 31 g Cholesterol 41 mg Dietary fiber 6 g
Diabetic exchanges per serving: 5 bread/starch, 2 lean meat, 1½ fat.