MEATLESS MONDAYS: Penne with Herbs, Tomatoes, and Peas

Showcase the many cherry tomatoes from your garden in Penne with Herbs, Tomatoes, and Peas.

 

Serves 4 (serving size: 1 1/2 cups)

Total time: 20 Minutes

 

 

 

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)

 

Preparation

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.