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Two-Pea Pasta with Ricotta and Tarragon
- prep: 10 min
- cook: 0 hr
- total: 10 min
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Nothing says spring like peas -- in this bright pasta dish we've used them two ways.
Ingredients
- Coarse salt and ground pepper
- 12 ounces gemelli or other short pasta
- 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
- 1 package (10 ounces) frozen peas
- 2 tablespoons butter
- 2 tablespoons chopped fresh tarragon, plus more for garnish (optional)
- 1 cup part-skim ricotta cheese
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 237 % Daily Value *
- Total Fat: 11 g 16.65%
- Saturated Fat: 7 g 33.7%
- Trans Fat: 0 g %
- Cholesterol: 34 mg 11.49%
- Sodium: 188 mg 7.82%
- Calcium: 238 mg 23.77%
- Potassium: 152 mg 4.33%
- Magnesium: 0 mg 0%
- Iron: 4 mg 20.71%
- Zinc: 0 mg 0%
- Total Carbohydrate: 20 g %
- Dietary Fiber: 6 g 22.01%
- Sugar: 7 g
- Protein: 13 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 19%
- Vitamin C 40.35%
- Vitamin D 0.93%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
