Penne with Herbs, Tomatoes, and Peas

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 381
  • Fat: 13.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 1.3g
  • Protein: 13.7g
  • Carbohydrate: 53.3g
  • Fiber: 4.9g
  • Cholesterol: 6mg
  • Iron: 3.1mg
  • Sodium: 396mg
  • Calcium: 126mg

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

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