By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
223 cal · 45 min
Farmer's Market Pasta
Recipe GLPR0743f575899322
A light and creamy Mediterranean pasta dish featuring fresh vegetables and melted cheese. Tender whole wheat shells are tossed with sweet peas and a silky ricotta-based sauce infused with garlic and fresh basil, then topped with melted mozzarella for an elegant presentation.
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Ingredients
¾ cup ricotta cheese
3 cloves garlic, minced
1 teaspoon olive oil
2 cups dry whole wheat pasta shells
1 cup fresh or frozen peas
½ tablespoon butter
¼ cup reserved pasta cooking water
4 slices fresh mozzarella
¼ cup fresh basil, torn
Salt and black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add peas and cook for 3–4 minutes until tender, then drain and set aside. In the same pot, cook the pasta according to package directions until al dente, reserving ¼ cup of pasta cooking water before draining.
While the pasta cooks, combine the ricotta cheese, minced garlic, and olive oil in a food processor. Blend until smooth and creamy. Season with salt and pepper to taste, then fold in the torn basil by hand.
Return the drained pasta to the pot and toss with the cooked peas and butter. Add the ricotta-basil mixture and stir gently. Pour in the reserved pasta water a little at a time, stirring until the sauce coats the pasta evenly and has a creamy consistency.
Divide the pasta mixture evenly among four individual ramekins or into a shallow baking dish. Top each portion with a slice of fresh mozzarella.
Place under a preheated broiler set to 400°F or higher. Broil for 4–5 minutes, watching carefully, until the mozzarella is melted and lightly golden. Serve immediately.
Comments
Every ingredient is stocked at any Harris Teeter, Food Lion, or Kroger in Charlotte without a second stop, and costs run around $1.80 per serving with ricotta and fresh mozzarella being the main expense. The stated 45 minutes is honest if you count boiling water and draining, though the actual hands-on time is closer to 20 minutes. This is a solid weeknight dish that reheats reasonably well and works for families, though the reliance on fresh basil and peas in winter months means it's genuinely better May through September when both are local or peak-season cheap—right now in early spring those peas might be frozen, which is fine but changes nothing about the recipe's value.
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