One-Pot Spaghetti With Ricotta and Peas

This pasta dish is my go-to recipe for those nights that I just can’t even. It comes together quickly with just 5 simple ingredients that you likely already have on hand.

And in addition to being quick to make, it cooks in just one pot, making cleanup a breeze! So plate up and pour yourself a glass of red. Cheers!

 

Print Recipe

One-Pot Spaghetti with Ricotta and Peas

 

 

 

Servings: 6

Calories: 372kcal

Author: loseitblog

Ingredients

• 1 box whole wheat spaghetti* or pasta of choice
• 2 cups marinara sauce
• 1/2 cup fat free ricotta
• 10 oz bag frozen peas could also use canned
• 1/2 cup chopped yellow onion
• 1 clove minced garlic or garlic powder

Instructions

• Cook pasta according to package instructions.
• Once pasta is done cooking, reserve 1/2 cup of pasta water and set aside.
• Drain pasta and set aside (feel free to drizzle a little oil on top so it doesn't stick).
• Place the pot that you used to make your pasta back on the stove over medium heat Add in 1/2 cup of chopped onion, cooking until soft, about 3 minutes. Add in minced garlic and sauté an extra minute.
• (Optional: Add in 1 teaspoon of onion powder for extra flavor).
• Add in jar of marinara, ricotta, and the bag of frozen peas.
• Add cooked pasta to the pot and stir together over medium-low heat.
• If mixture looks dry, add in a bit of the reserved pasta water.
• Stir until everything is warm and ricotta has melted and mixed in with the marinara.
• Serve as is or with a sprinkle of grated romano or parmesan cheese on top.
• Pair with a side of steamed broccoli or a salad.

Notes

Nutrition

Servings 6 | 372 calories each

 

15 g protein; 5mg cholesterol; 375 mg sodium; 2g fat; 0g saturated fat; 76g carbohydrates; 11.1g fiber; 10.5 g sugars 

 

Nutritional Information calculated using 

 

• Ragu Old World Marinara Sauce  
• Annie’s Whole Wheat Spaghetti
• Sorrento Fat Free Ricotta Cheese 

Additional Options

• For a lower carb version, serve the sauce mixture over spaghetti squash 
• For an added dose of protein, feel free to add in chicken, ground turkey, lean ground beef, or white beans
• Feel free to toss in whatever fresh herbs you have on hand
• Looking for a more cheesy pasta? Melt in a handful or two of fat free mozzarella cheese to the sauce mixture
• Up the fiber and protein of this recipe and sub the whole wheat pasta for a legume-based option. If you want to slash the carb count, use half pasta half zoodles!  

Tips From A Home Cook

• This recipe is super forgiving so you can sub out most ingredients for what you have on hand. No onion? No worries just throw in some extra onion powder. Out of peas? Add in a different veggie like steamed broccoli florets or spinach.
• Any flavor or brand marinara sauce is fine and this is a great way to use up the open jar of sauce in the fridge.
• Finish up a jar of sauce? Before you throw it away, add a little water to the jar, pop the lid on, shake it up, and add that tomato liquid back to the pot – that way, you don’t waste any extra flavor!
• We don’t eat a lot of raw onion in my house, so I always keep a few bags of pre-chopped onions in my freezer. You can usually find these in the freezer section of your grocery store for less than $1 a bag! (Plus, no crying!).
• Feel free to add in a little shredded mozzarella or a touch of red pepper flakes if you’re feeling snazzy.
• Up the fiber and protein of this recipe and sub the whole wheat pasta for a legume-based option. If you want to slash the carb count, use half pasta half zoodles!