Pasta Primavera Frittata

• 8 ounces penne rigate
• 2 cups baby Spinach
• 3/4 cup peas, fresh or frozen
• 1 Zucchini, sliced
• 6 eggs
• 1/3 cup heavy cream
• 1/2 cup Ricotta cheese
• 1/3 cup Parmesean, grated plus more for sprinkling
• 1 tablespoon Olive Oil
• Tomato Sauce (optional)

1. Preheat oven to 400 degrees. Boil water in a large pot and cook pasta until reccomended time for al dente. About 2 minutes before pasta in done throw in zucchini, then peas, then spinach. Drain into colander and let cool.
2. In a large bowl whisk eggs, heavy cream, ricotta, parmesean, salt and pepper to your liking. I use about a half teaspoon salt and 1/8 teaspoon pepper. Spoon in pasta and vegetables.
3. Heat olive oil over medium heat in a 10 inch cast iron skillet until shimmering. Add egg mixture and without mixing let sit on the heat for a minute to cook the bottom. Put into oven and cook until eggs are set, about 10 minutes. You can eat this right out of the oven but I like to eat it at room temp with a nice side salad. Enjoy!

penne rigate, baby spinach, peas, zucchini, eggs, heavy cream, ricotta cheese, parmesean, olive oil, tomato sauce

Taken from food52.com/recipes/11911-pasta-primavera-frittata (may not work)