Lemony Green Pasta With Peas & Ricotta Recipe

Name: Lemony Green Pasta With Peas & Ricotta Recipe
Total time: 30 min
Yield: 4
Cuisine: Italian

Recipe By Cookie and Kate

This lemony green pasta recipe tastes as bright as it looks Its easy to make with kale, pasta, and peasthey all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.

4.2

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30minstotal

15minsPrep

15minsCook

ingredients serves

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Ingredients For Lemony Green Pasta With Peas & Ricotta Recipe

Fine sea salt
1 bunch Large kale*, preferably tuscan/lacinato but any variety works
0.25 cup Extra virgin olive oil
2 Large cloves garlic, smashed and peeled
1 Zest and juice from medium lemon, preferably organic
0.25 teaspoon Red pepper flakes, reduce or omit if sensitive to spice
As required Freshly ground black pepper
0.5 pound Rigatoni or pappardelle or pasta of choice
2 cup Fresh or frozen peas
0.75 cup Coarsely Grated Parmesan Cheese

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Nutrition
value

464

calories per serving

19 g Fat27 g Protein69 g Carbs9 g FiberOther

Current Totals

19 g Fat
27 g Protein
69 g Carbs
9 g Fiber

MacroNutrients

Carbs
69 g
Protein
27 g
Fiber
9 g

Fats

Fat
19 g

Vitamins & Minerals

Calcium
364 mg
Iron
4 mg
Vitamin A
417 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
139 mcg
Vitamin B12
0 mcg
Vitamin C
111 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
107 mg
Manganese
1 mg
Phosphorus
406 mg
Selenium
13 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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