2019-04-01 Women's Health

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

1. 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.

3. 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