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Shells With Peas, Carrots, and Mint

Photo: Jonathan Kantor
Prep time 6 mins
Cook time 18 mins
Total time 24 mins
Yield Makes 6 servings (serving size: 1 2/3 cups)
Fresh mint punches up the flavor while peas and baby carrots add to the color and nutrient value of this tasty pasta recipe for Shells With Peas, Carrots, and Mint.


  • 1 (1-pound) box medium shells
  • 1 1/2 cups frozen peas
  • 1 bunch baby carrots, trimmed and halved
  • 2 tablespoons olive oil, divided
  • 1/4 cup torn fresh mint leaves

Nutrition Information

  • calories 385
  • fat 6.5 g
  • satfat 1 g
  • monofat 3.5 g
  • polyfat 1.2 g
  • protein 13 g
  • carbohydrate 68 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 312 mg
  • calcium 53 mg

How to Make It

  1.  Preheat oven to 425°. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Add peas during last 2 minutes of cooking; drain pasta and peas and return to pot.

  2.  While pasta cooks, toss carrots on a large rimmed baking sheet with 1 tablespoon oil and 1/4 teaspoon each salt and freshly ground black pepper. Roast carrots 15-18 minutes; toss pasta, reserved pasta water, and peas with carrots, mint, and remaining 1 tablespoon oil in pot. Divide among 6 bowls.