Penne with Herbs, Tomatoes, and Peas

Penne with Herbs, Tomatoes, and Peas

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • cup thinly sliced fresh basil leaves

  • 3

    tablespoons chopped fresh flat-leaf parsley

  • 1

    ounce fresh Parmesan cheese, shaved (about ¼ cup)


Serves 4 (serving size: 1 1/2 cups) Total: 20 Minutes Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain. 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.


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