Honestly, I'm a little disappointed on the taste. I think it's really bland even after adding balsamic vinegar. I think I'll add mustard to the vinaigrette next time. I like the combo of the ingredients and was looking for a different kind of vegetarian dish, but I would like more flavor. I'll think add garlic too. Thanks for the idea though.
Penne with Herbs, Tomatoes, and Peas
Showcase the many cherry tomatoes from your garden in Penne with Herbs, Tomatoes, and Peas.
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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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