ROSEMARY PEAS AND PASTA

Rosemary Peas and Pasta image

Yield serves 8, 1 1/2 cups per serving

Number Of Ingredients 9

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12 ounces dried medium wholegrain pasta shells
1 tablespoon olive oil
1 20-ounce package frozen green peas (4 cups)
3/4 cup coarsely chopped onion (sweet preferred, such as Vidalia, OsoSweet, or Maui)
2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 cup shredded or grated Parmesan cheese

Steps:

Prepare the pasta using the package directions, omitting the salt and oil. Reserve 2 cups cooking liquid. Drain the pasta well in a colander.
Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Stir in the peas, onion, garlic, rosemary, and red pepper flakes. Cook, covered, for 7 to 10 minutes, stirring occasionally.
Stir in the reserved cooking liquid and pepper. Cook, covered, for 3 minutes, stirring occasionally.
In a large bowl, stir together the pasta and pea mixture. Sprinkle with the Parmesan.
(Per Serving)
Calories: 231
Total Fat: 4.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 1.5g
Cholesterol: 2mg
Sodium: 146mg
Carbohydrates: 40g
Fiber: 6g
Sugars: 5g
Protein: 12g
Dietary Exchanges
2 1/2 Starch