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Spring Pea Pasta

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Spring Pea Pasta
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Pasta shells are another good choice in this colorful springtime entree.

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

Directions

  • 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 2/3 Cups
Calories
300
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
55g
18%
(
Dietary Fiber
5g
20%
,
Sugars
8g
)
Protein
11g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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