92 / WOMEN’S HEALTH APRIL 2019
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Since when did “healthy”
pasta become so, well,
pasta-less? Let’s take a
quick break from the
alternative versions and
reconnect with the classic
noodles that Italians dig
into on the reg. Besides,
this five-ingredient dinner
is packed with protein
and fiber, so it’s good for
you too. Promise. Go
ahead and give it a twirl!
Smashed Pea
and Ricotta
Pappardelle
ACTIVE: 25 MINUTES
TOTAL: 25 MINUTES
SERVES: 4
12 oz pappardelle
1½ frozen peas,
cups thawed
1 tsp lemon zest
½ cup part-skim ricotta
cheese
½ tsp kosher salt
½ tsp pepper
¼ cup chives, chopped
- Cook pasta per package direc-
tions. Reserve ½ cup cooking
water; drain pasta and return
to pot.
2. While pasta is cooking, pulse
1 cup thawed peas in a food pro-
cessor until roughly chopped.
Add zest and ricotta and pulse
a few times to combine, then
season with salt and pepper.
- Toss pasta with ricotta mix-
ture and remaining ½ cup peas,
adding reserved pasta water if
pasta seems dry. Sprinkle with
chopped chives and serve.
Per serving: 430 cal, 6.5 g fat (2.5 g sat), 19 g
protein, 100 mg sodium, 70 g carb, 5 g fiber
USE YOUR
NOODLE!
Long, thick
ribbons like
pappardelle
and fettuccine
work well
with creamier
sauces, since
they don’t
clump as easily
as their thinner
cousins (look-
ing at you, spa-
ghetti). Plus,
the wider
noodles give
you a better
chance of
catching a pea
with (almost)
every bite.
Pasta,
Pronto!
FOOD
IN A
FLASH