Penne With Peas, Grape Tomatoes, and Ricotta: A Taste of Italian Summer

I can still remember the first time I tasted a dish even remotely similar to this one. It was at a tiny trattoria in Rome, tucked away on a cobblestone street. The simplicity of the ingredients – perfectly cooked pasta, sweet tomatoes bursting with flavor, the subtle sweetness of peas, and the creamy richness of ricotta – was a revelation. It was a dish that spoke of sunshine and long, leisurely meals, a true taste of Italian summer. Now, I’ve adapted a recipe to recreate that effortless, delicious experience in my own kitchen.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Vegetarian

Ingredients

• 2 cups frozen peas, thawed
• 1 lb penne rigate or 1 lb ziti pasta
• 1 cup part-skim ricotta cheese
• 1⁄4 cup fresh parsley leaves, loosely packed, chopped
• 1⁄4 cup fresh romano cheese, grated
• 2 teaspoons fresh lemon peel, grated (from 1 lemon)
• Salt, to taste
• Ground black pepper, to taste
• 2 teaspoons olive oil
• 1 pint grape tomatoes

Equipment Needed

• Large covered saucepot
• Medium bowl
• 12-inch skillet

Instructions

1. Begin by heating a large, covered saucepot of salted water over high heat, bringing it to a rolling boil. The salt is crucial for seasoning the pasta properly from the inside out.

2. Once the water is boiling vigorously, add the penne rigate or ziti pasta. Cook according to the package directions, ensuring the pasta reaches an al dente texture – tender but with a slight resistance to the bite. This prevents it from becoming mushy when combined with the other ingredients.

3. While the pasta is cooking, prepare the ricotta mixture. In a medium bowl, combine the part-skim ricotta cheese, fresh parsley leaves (chopped), fresh Romano cheese (grated), fresh lemon peel (grated), ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Mix well to combine all the flavors. Set aside. This simple mixture provides a bright, creamy counterpoint to the sweetness of the tomatoes and peas.

4. Next, prepare the tomato sauce. In a 12-inch skillet, heat the olive oil over medium-high heat. The skillet should be large enough to accommodate the pasta later.

5. Add the grape tomatoes to the skillet and cook for 6-8 minutes, or until the tomatoes begin to burst and are heated through. Shake the pan frequently to ensure even cooking and prevent sticking. The bursting tomatoes release their sweet juices, creating a simple yet flavorful sauce.

6. Once the tomatoes are cooked and have burst, remove the skillet from the heat. This prevents overcooking and allows the sauce to cool slightly before adding the pasta.

7. Before draining the pasta, remove ½ cup of the pasta cooking water and set it aside. This starchy water is a secret weapon for creating a creamy, emulsified sauce that clings beautifully to the pasta.

8. Drain the cooked pasta thoroughly, ensuring all excess water is removed.

9. Add the drained pasta to the skillet with the tomatoes, along with the thawed frozen peas and the reserved pasta cooking water. Stir gently but thoroughly to combine all the ingredients, ensuring the pasta is evenly coated with the tomato sauce and peas.

10. Spoon the pasta mixture into 6 bowls. Dollop each serving with a generous spoonful of the ricotta mixture. Serve immediately and enjoy!

Expert Tips & Tricks

• Lemon Zest is Key: Don’t skip the fresh lemon zest! It adds a brightness and aroma that elevates the entire dish. Use a microplane for the finest zest.
• Pasta Water Magic: The reserved pasta water is crucial for achieving a creamy sauce. Don’t be tempted to skip this step!
• Tomato Sweetness Boost: If your tomatoes aren’t as sweet as you’d like, add a pinch of sugar to the skillet while they’re cooking.
• Ricotta Texture: For an extra smooth ricotta topping, whisk the ricotta cheese with a tablespoon or two of milk or cream before dolloping it on the pasta.
• Don’t Overcook the Peas: Since you’re using frozen peas, they only need to be heated through. Overcooking them will make them mushy.

Serving & Storage Suggestions

Serve this Penne with Peas, Grape Tomatoes, and Ricotta immediately for the best flavor and texture. A sprinkle of extra Romano cheese and a drizzle of olive oil make for a beautiful presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. The ricotta topping may lose some of its original texture upon reheating, but the flavor will still be delicious.

Freezing is not recommended, as the texture of the pasta and ricotta can change significantly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	410.1 kcal	N/A
Calories from Fat	64 g	16%
Total Fat	7.2 g	11%
Saturated Fat	3.1 g	15%
Cholesterol	16.4 mg	5%
Sodium	150.6 mg	6%
Total Carbohydrate	67.3 g	22%
Dietary Fiber	5.2 g	20%
Sugars	5.8 g	N/A
Protein	18.6 g	37%

Variations & Substitutions

• Gluten-Free: Use gluten-free penne or ziti pasta for a gluten-free option. Ensure all other ingredients are also gluten-free.
• Dairy-Free: Substitute the ricotta cheese with a dairy-free ricotta alternative made from nuts or tofu.
• Vegetables: Add other vegetables such as asparagus, zucchini, or bell peppers for added flavor and nutrients. Sauté them along with the tomatoes.
• Protein: Add grilled chicken or shrimp for a heartier meal.
• Herbs: Experiment with different herbs such as basil, oregano, or thyme for a unique flavor profile.
• Spice: Add a pinch of red pepper flakes to the tomatoes for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use dried parsley instead of fresh?
A: While fresh parsley is recommended for its vibrant flavor, you can substitute with dried parsley. Use about 1 teaspoon of dried parsley for every 1 tablespoon of fresh parsley.

Q: Can I use full-fat ricotta cheese?
A: Yes, you can use full-fat ricotta cheese for a richer and creamier flavor. However, it will increase the calorie and fat content of the dish.

Q: Can I make this dish ahead of time?
A: While the dish is best served fresh, you can prepare the ricotta mixture and the tomato sauce ahead of time and store them separately in the refrigerator. Cook the pasta just before serving.

Q: How do I prevent the pasta from sticking together?
A: Ensure the water is boiling vigorously before adding the pasta, and stir the pasta frequently during cooking. Adding a tablespoon of olive oil to the cooking water can also help prevent sticking.

Q: Can I add garlic to this dish?
A: Yes, you can add minced garlic to the skillet along with the olive oil. Sauté the garlic for about 30 seconds until fragrant before adding the tomatoes.

Final Thoughts

This Penne with Peas, Grape Tomatoes, and Ricotta is a simple yet satisfying dish that’s perfect for a quick weeknight meal or a light lunch. The combination of sweet tomatoes, tender peas, creamy ricotta, and perfectly cooked pasta is a true celebration of Italian flavors. I encourage you to try this recipe and make it your own by experimenting with different vegetables, herbs, and cheeses. Don’t be afraid to get creative in the kitchen! And if you do, please share your variations and feedback – I’d love to hear what you come up with. Pair this delightful pasta dish with a crisp glass of Pinot Grigio and a side of crusty bread for a complete and utterly satisfying meal. Buon appetito!