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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)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
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.
Nutritional Information:
Amount per serving
Weight Watcher Points = 10
Calories: 381
Fat: 13.4g
Saturated fat: 2.9g
Monounsaturated fat: 8g
Polyunsaturated fat: 1.3g
Protein: 13.7g
Carbohydrate: 53.3g
Fiber: 4.9g
Cholesterol: 6mg
Iron: 3.1mg
Sodium: 396mg
Calcium: 126mg
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