Penne with Herbs, Tomatoes, and Peas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Showcase the many cherry tomatoes from your garden in Penne with Herbs, Tomatoes, and Peas. Ingredients:
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) |
Directions:
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.
|
|