Shells With Peas, Carrots, and Mint

Photo: Jonathan Kantor
Fresh mint punches up the flavor while peas and baby carrots add to the color and nutrient value of this tasty pasta recipe for Shells With Peas, Carrots, and Mint.
Makes 6 servings (serving size: 1 2/3 cups)


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1 (1-pound) box medium shells
1 1/2 cups frozen peas
1 bunch baby carrots, trimmed and halved
2 tablespoons olive oil, divided
1/4 cup torn fresh mint leaves


Prep: 6 Minutes
Cook: 18 Minutes
Total: 24 Minutes

1. Preheat oven to 425°. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Add peas during last 2 minutes of cooking; drain pasta and peas and return to pot.

2. While pasta cooks, toss carrots on a large rimmed baking sheet with 1 tablespoon oil and 1/4 teaspoon each salt and freshly ground black pepper. Roast carrots 15-18 minutes; toss pasta, reserved pasta water, and peas with carrots, mint, and remaining 1 tablespoon oil in pot. Divide among 6 bowls.

Created date

March 2012

Nutritional Information

Calories 385
Fat 6.5 g
Satfat 1 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 13 g
Carbohydrate 68 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 312 mg
Calcium 53 mg