Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.
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.
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Tasty enough, easy to prepare, and with the additional veggies I added, pretty on the plate. I made the recipe as written except for adding half a red pepper, half a yellow pepper and a few mushrooms I had to use up. I also added some of the pasta water at the end for a creamier feel. It was definitely under-seasoned. I ended up salting the dish on the plate and adding more cheese. Perhaps a bit of vinegar in the final mix would have added a bit more "bite." Definitely some red pepper flakes would help. That said, we enjoyed it.
An excellent recipe that highlights the fresh flavors of the season.
Prepared recipe as written, but was generous with the oil, garlic, and
basil measurements. Also didn't bother thawing the frozen peas. Used both red and orange tomatoes, and the colors were beautiful. Result was out of this world. Almost didn't need the cheese
on top, but the added sprinkle did give a nice tangy compliment. Very
good, husband and 3 year-old son loved it. Will definitely make again.
Very filling too! We might also try pairing with some seasoned chicken
and crusty bread. Yum!
This was really good; a little mild in flavor but I think that can be fixed with a dash of red pepper flakes next time. I used bowtie pasta mixed w/ whole wheat penne because that's what I had, and a combo of cherry, yellow pear & regular tomatoes from my garden. Bonus--my 18-month-old twins loved it!
I made this when looking for a quick, meatless idea. I had to make a few modifications to what I had around the house without going to the store. I used petite diced canned tomatoes (drained), added diced onions in with the garlic, used dried basil and parsley in place of the fresh, and mozzarella as the cheese. It was a HUGE success! My 2, 6, and 8 year olds even loved it! I made a double batch so we would have lots of leftovers. I will be making this again.
Key is fresh, high quality tomatoes and basil. Very good, I added grilled chicken seasoned with kosher salt, pepper and basil and I added a few big shakes of red pepper flakes. I could see throwing in a variety of additional veggies such as bell pepper, asparagus, etc.
Absolutely delicious for a full meatless Monday meal or all in one side dish. Iam pleased I made it tonight for meatless Monday because I have decided to make it to accompany a flank steak meat roll and lemon chicken for a reunion at my house for about 30 people. I won't have to fuss with a vegetable and a starch usually done at the last minute.