ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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.

Ingredients

  • 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.