Tomato Pasta With Ricotta Cream Sauce
|Tomato pasta||1 Pound|
|Peas||1 Cup (16 tbs)|
|Low fat yogurt||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook the pasta in boiling water until al dente.
Meanwhile, steam the peas until crisp-tender, about 10 minutes.
Place the yogurt and ricotta in a blender and process on medium speed until smooth.
Drain the pasta and toss with the peas in a large bowl.
Place on a heated serving platter or individual plates and spoon on the ricotta sauce.
Sprinkle with Parmesan.