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Penne with Herbs, Tomatoes, and Peas

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 1 1/2 cups)
Showcase the many cherry tomatoes from your garden in Penne with Herbs, Tomatoes, and Peas.

Ingredients

  • 8 ounces uncooked penne pasta
  • 1 cup frozen green peas, thawed
  • 3 tablespoons extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 3 cups cherry tomatoes, halved
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup thinly sliced fresh basil leaves
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

Nutrition Information

  • calories 381
  • fat 13.4 g
  • satfat 2.9 g
  • monofat 8 g
  • polyfat 1.3 g
  • protein 13.7 g
  • carbohydrate 53.3 g
  • fiber 4.9 g
  • cholesterol 6 mg
  • iron 3.1 mg
  • sodium 396 mg
  • calcium 126 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.

  2. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.