Ricotta Pasta with Raisins and Peas


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This pasta dish mixes sweet and savory, resulting in a delicious flavor!

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  • 10 to 12 oz. rotini or cavatappi
  • 2 C. frozen green peas, thawed
  • 1 1/2 Tbs. nonhydrogenated margarine
  • one 15-oz. container part-skim ricotta cheese
  • 1/2 C. low-fat milk, rice milk, or soy milk
  • 3/4 C. dark raisins
  • salt to taste

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Cook pasta until al dente.  Just before draining, add peas to pot and simmer for a few seconds.  Drain pasta and pea mixture, then toss with margarine in a separate container. 

Combine ricotta and milk in a mixing bowl.  Stir until smooth, then add pasta and stir together until pasta is evenly coated.  Stir in raisins, season with salt, and serve.

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