Penne With Peas, Grape Tomatoes And Ricotta - cooking recipe

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

Preparation

Heat large covered saucepot of salted water to boiling over high heat.
Add pasta to boiling water and cook as label directs.
While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
In 12-inch skillet, heat oil over medium-high heat.
Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
Remove skillet from heat.
Remove 1/2 cup pasta cooking water; set aside.
Drain pasta.
To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
Spoon into 6 bowls and dollop with ricotta mixture.