Directions:
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
- Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.33 Kcal (1291 kJ) | ||
| Calories from fat | 134.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 23% | |
|---|---|---|---|
| Cholesterol | 59.97mg | 20% | |
| Sodium | 166.92mg | 7% | |
| Potassium | 444.17mg | 9% | |
| Total Carbs | 29.58g | 10% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 14.57g | 29% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 11.9mg | 66% | |
| Calcium | 198mg | 20% | |
| Amount Per 100 g | |||
| Calories | 171.27 Kcal (717 kJ) | ||
| Calories from fat | 74.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 23% | |
|---|---|---|---|
| Cholesterol | 33.31mg | 20% | |
| Sodium | 92.72mg | 7% | |
| Potassium | 246.73mg | 9% | |
| Total Carbs | 16.43g | 10% | |
| Sugars | 2.55g | 18% | |
| Dietary Fiber | 1.32g | 10% | |
| Protein | 8.09g | 29% | |
| Vitamin C | 4.7mg | 14% | |
| Iron | 6.6mg | 66% | |
| Calcium | 110mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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