penne with herbs, tomatoes, and peas

I’m not one who feels compelled to serve a starch at every meal.  I’d rather double my serving of veggies or add a hearty side salad.   I might even throw some cooked rice or lentils into a salad to beef it up a bit.  But my eaters enjoy their side dishes and I’m easily bored by potatoes.  The poor Irish.  I don’t know what I would have done.  Really?  Potatoes?  Again?

Since I had a flank steak on the grill and my green beans were cleaned and stemmed, I only needed a few minutes to throw this together right before the meat came off to rest.  You can cook your pasta ahead since it’s combined later with the hot ingredients to re-warm it.  I especially enjoyed this as a side because it was anything but “potato boring.”  There are a lot of flavors swirling around in this pasta – from heady garlic and parsley to the sweetness of basil and cherry tomatoes.  I think it would be great adapted to a cold pasta salad, as well, to make it perfect for any end-of-summer picnics you might have on calendar.  Enjoy!

2013-07-28

DSC_0191

Penne with Herbs, Tomatoes, and Peas (recipe courtesy Cooking Light, June 2013)

Ingredients:

  • 8 ounces uncooked penne pasta
  • 1 cup frozen green peas
  • 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 non-stick 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.

DSC_0212

***Cook’s Notes:  Don’t cook your garlic for 4 minutes.  It’ll be scorched beyond belief and your pasta will be ruined.  Keep a close eye on it and throw in the tomatoes when it becomes fragrant, not brown.  Also, it’s super easy to over cook a tomato, too.  The recipe says cook for one minute, but I’d say less.  You still have to return the pasta to the dish and re-warm, which will be plenty of time for the tomatoes to heat through.  The original recipe called for regular pasta.  I substituted whole wheat to boost fiber and protein.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s