Categories: Main Dish, Pasta, Rachael Ray

Ingredients

• salt
• 1/4 lb penne (or rigatoni or whole wheat pasta)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 scallions, finely chopped
• 1 garlic clove, minced
• 1/2 cup frozen peas
• black pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh thyme leave, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup freshly grated parmigiano-reggiano cheese

Directions

1. Bring a pot of water to a boil; salt the water, add in the pasta and cook to al dente.

2. Reserve 1/3 cup of the pasta cooking liquid before you drain the pasta.

3. Preheat the broiler.

4. Heat the olive oil and butter in a skillet; add in the scallions and garlic; saute for 3-4 minutes; then add in the peas and cook for 2 minutes to heat through.

5. Season with salt, pepper, the lemon zest, and thyme.

6. Add in the drained pasta and reserved pasta water to the skillet along with the ricotta and toss to combine; adjust the seasonings.

7. Top the pasta with the grated cheese and place the skillet under the broiler to brown 3 minutes.

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