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!
Penne with Herbs, Tomatoes, and Peas
Showcase the many cherry tomatoes from your garden in Penne with Herbs, Tomatoes, and Peas.
More From Cooking Light
Total: 20 Minutes
- 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
- 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)
- 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.
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