Spring Pasta Salad - Erica & Sara

Ingredients:
12 oz. penne pasta
1 cup frozen green peas
1 T butter
4 green onions, sliced
3 cloves garlic, minced
1 sweet red pepper, diced
1 cup ricotta cheese
1 1/4 cup milk
1/3 cup grated parmesan cheese, divided
salt and pepper
1 zucchini, shredded, divided
1/4 cup chopped fresh basil
1 tsp grated lemon zest
1 T freshly squeezed lemon juice

Directions:
In a large pot of boiling water, cook pasta according to package directions almost until tender. Stir in peas and boil for 1 min.

Meanwhile, in a medium saucepan, melt butter over medium heat. Add onions, garlic and red pepper; saute for 3 minutes or until tender. Stir in ricotta cheese, then milk; reduce heat to medium-low heat, stirring often, for about 5 minutes or just until hot (do not let boil). Stir in 1/4 cup parmesan cheese. Remove from heat.

Drain pasta and return to pat. Pour sauce over top, stir in half of the zucchini, the basil, lemon zest and juice and toss to coat. Season with up to 1/2 tsp salt and pepper.