Creamy Shells with Peas and Ricotta
Creamy shells with peas and ricotta cheese is so delicious and really easy to make. The noodles are light and smooth with just a touch of garlic goodness. Healthy and tasty, this quick and simple pasta is an easy go-to meal since it only takes about 20 minutes.
Not the same old marinara
We all love pasta at my house but it gets a little tiresome to always eat the same old spaghetti with marinara sauce all the time. This pasta dish is a great switch up. The ricotta cheese makes a light and creamy white sauce for the pasta that is not heavy like traditional Alfredo sauces.
The secret is in the peas
The real secret to making this recipe great is the peas. You have to use Frozen Petite Peas. You can usually find them in the supermarket in the frozen vegetable section. These dainty veggies are smaller and sweeter than the regular peas. Petite peas are also really tasty served steamed as a side dish.
If you are a pea hater then you probably have never had the frozen petite variety. They are not even comparable to their mushy bitter cousins in a can. Don’t even think about using canned peas for anything, ever again.
This quick and simple dish is one of my favorites for a light weekend lunch or a quick weeknight dinner.
Creamy Shells with Peas and Ricotta
To make this quick and easy pasta just cook your shell pasta in a pot of boiling pater, for about 10 minutes or until al dente. Drain your pasta in a colander.
Return your pan to the stove. Add the olive oil and garlic and sauté for 2- 3 minutes over low heat. Mix in salt and pepper.
Add ricotta cheese and petite frozen peas. Toss the pasta in as well. Gently mix everything together. Cook for another 5 minutes, stirring frequently until pasta and peas are all hot and ready to serve.
Serve it with a quick salad and some steamed veggies and you are all set.
Creamy Shells with Peas and Ricotta
Ingredients
- 2 Cups Shell Pasta
- 1 Tbs. Olive oil
- 1 Clove Garlic
- 3/4 tsp Salt
- 1/4 tsp. Pepper
- 1 Cup Ricotta Cheese
- 1 Cup Petite Frozen Peas
Instructions
- Cook pasta in a pot of boiling pater, for about 10 minutes or until al dente. Drain pasta in a colander.
- Return pan to stove. Add olive oil and garlic and sauté for 2- 3 minutes over low heat.
- Mix in salt and pepper.
- Add ricotta cheese and petite frozen peas. Toss the pasta in as well. Gently mix everything together.
- Cook another 5 minutes stirring frequently until pasta and peas are all hot and ready to serve.
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