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PENNE WITH HERBS, TOMATOES & PEAS  (VEGETARIAN)

130

 

Ingredients  (Serves 4)

  • 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.
  3. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally.
  4. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute.
  5. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.
  6. Stir in basil and parsley.
  7. Sprinkle with cheese.