This hearty one-pot pasta meal is filled with whole wheat bowtie pasta, sweet Italian turkey sausage and creamy ricotta cheese.
Pasta night is a common occurrence in most homes and for good reason – it’s quick-cooking, affordable and super versatile. While my boys are pretty good eaters, they are definitely are the most picky at dinnertime than other meals of the day.
One dinner I know will always be a hit is a dish with plenty of pasta, meat and bright green veggies like peas. Throw in two types of cheese to the mix? I know it’ll be a guaranteed home run.
This comforting one-pot pasta meal is made with whole wheat bowties, sweet Italian turkey sausage, creamy part-skim ricotta and sharp parmesan cheese.
When the ricotta is tossed with the parmesan cheese and warm pasta, it turns into a rich and creamy cheese sauce that is much lighter than traditional pasta sauces. Leftovers taste even better the next day so be sure to double the batch for a quick re-heatable lunch or dinner later in the week.
What is your favorite affordable, go-to dinner recipe? I’d love to hear from you.
Your fork is waiting.
Whole Wheat Pasta with Sausage, Peas and Ricotta
Ingredients
- 8 ounces whole wheat bowties (or pasta of choice)
- 4 sweet Italian turkey sausage links (casings removed)
- 2 cloves garlic (grated)
- 1 cup green peas (fresh or frozen)
- 1/2 cup grated parmesan cheese (plus extra for garnish)
- 1 1/2 tablespoons olive oil
- 1 cup part-skim ricotta cheese
- 1/4 cup minced parsley or basil (optional garnish)
- chili flakes - optional garnish
- salt and pepper to taste
Instructions
- Prepare pasta according to package instructions reserving 1/2 cup of the cooking liquid.
- Pre-heat a large deep skillet over medium-high heat and spray with cooking spray. Cook sausage until a golden brown crust forms and meat is fully cooked through, about 7-9 minutes.
- Add garlic and green peas to the pan and heat until warmed through, about 2 minutes, stirring frequently.
- Stir in reserved cooking liquid from pasta, parmesan cheese and olive oil. Add cooked pasta to the pot and toss well. Heat until warmed through, another 4-5 minutes.
- Remove from heat and stir in fresh minced parsley. Check for seasoning and adjust accordingly.
- Pour pasta into a large serving bowl or between four large pasta bowls. Dollop each with 1/4 cup ricotta cheese and garnish with chili flakes and extra parmesan cheese to serve.
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Nutrition:
Alida
YUM!! This has dinner tonight written all over it!
Shawnna
hey girl- this looks so good!! I love pasta to!
Liz DellaCroce
Thank you so much lady!
Leanne
I have a couple. One is a pasta/tarragon/lemon/broccoli/chicken combo and another is white beans, chicken sausage, and sweet potatoes. Have you ever made your own ricotta?
Liz DellaCroce
Oh my gosh that sounds AMAZING! And no i haven’t!! Is it easy?
Leanne
I haven’t tried it, but my sister did and she said it was easy and super delicious.
Liz DellaCroce
I’m so glad to hear it!!
Erin @ Texanerin Baking
I never thought about using ricotta that way! I’ve only used it in lasagna and dessert recipes. It’s obviously time to change that! Starting with this pasta. :)
Liz DellaCroce
Ummm yes girl it is!!
Catherine
Dear Liz, this sounds and looks absolutely wonderful! A perfect meal for the week. xoxo, Catherine
Liz DellaCroce
I hope you try it sometime!
Kristen
This looks so easy and good! I can’t wait to try it.
Liz DellaCroce
Super easy sista! Your family would love it- great for feeding a crowd too and leftovers are even better for lunch.
Charlotte Moore
I love whole wheat pasta. Some people don’t but I think it is so good.
Liz DellaCroce
I prefer it! Especially DeLallo brand!