Penne with Herbs, Tomatoes, and Peas

Penne with Herbs, Tomatoes, and Peas Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Showcase the many cherry tomatoes from your garden in Penne with Herbs, Tomatoes, and Peas.

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional 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

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)

Preparation

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.

Note:

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.

David Bonom,

June 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note