Spring Pea Pasta

By á-4939

Ingredients

• 8 oz. (about 3 1/2 cups) uncooked rotini (spiral pasta) or gemelli
• 2 cups fresh sugar snap peas
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 (14.5-oz.) can diced tomatoes, undrained
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon dried marjoram leaves
• 1/8 teaspoon pepper

Preparation

Step 1

In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding sugar snap peas during last 4 minutes of cooking time. Drain; return to saucepan. Cover to keep warm.
2 Meanwhile, in medium nonstick saucepan, heat oil over medium heat until hot. Add onion; cook and stir 5 to 7 minutes or until tender. Stir in tomatoes, basil, marjoram and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
3 Add tomato mixture to rotini and sugar snap peas; toss gently to coat.