GARLIC-TOMATO PASTA WITH PEAS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute. Add the tomato paste to the skillet and cook, stirring, 1 minute. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt.
- Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heat and stir in 1/4 cup parmesan. Top each serving with basil and the remaining parmesan.
Nutrition Facts : Calories 465 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 9 milligrams, Sodium 187 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 13 grams
PASTA WITH TOMATO AND PEAS
Looks delicious. From Everyday Italian, recipes for cleaning out the frig and cabinets. Giada recommends as a quick main dish or can be a side.
Provided by Southern Lady
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain the pasta, RESERVING 2 cups of the pasta water.
- Meanwhile, heat the oil in a large nonstick frying pan over medium heat.
- Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes.
- Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.
- Stir in the oregano, thyme, and parsley.
- Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary.
- Transfer to a platter and serve immediately.
PASTA SALAD WITH TOMATOES AND PEAS
Tasty and colorful celebration of summer's bounty with a homemade vinaigrette. A good way to use all those pear and cherry tomatoes from the garden or the farmer's market. This recipe will serve 10-12 for get togethers.
Provided by sugarpea
Categories Pasta Shells
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta in large pot of salted water until al dente; drain and rinse to cool.
- In a large bowl whisk together vinegar, water, salt, sugar, tarragon, garlic paste and pepper to taste; add the oil while whisking until it is emulsified.
- Add pasta, peas, tomatoes and basil; toss well.
Nutrition Facts : Calories 299.2, Fat 11.7, SaturatedFat 1.6, Sodium 530.9, Carbohydrate 40.9, Fiber 3.6, Sugar 4.7, Protein 8
PASTA SALAD WITH TOMATOES AND PEAS
Steps:
- In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.
PASTA WITH TOMATOES, PEAS AND CREAM
A delicious, quick and easy, one pot meal that the family loves. You can saute shrimp or Italian sausage to go with this if you like to add meat.
Provided by PanNan
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in boiling, salted water until al dente.
- About a minute before the pasta is finished, add the frozen peas to the boiling water.
- Drain pasta and peas.
- Meanwhile, cook chopped onion in olive oil over medium heat until tender.
- Add diced tomatoes, basil, cream, salt and the pepper flakes.
- Stir and heat, but do not boil.
- Serve sauce over pasta.
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
PASTA PEAS
This is a great and very quick recipe that my grandmother and my mom used to make for me. I make it for my family now. Enjoy!
Provided by JANDEE
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta water is boiling, heat olive oil in a large skillet over medium heat. Cook onions in oil until tender. Stir in salt, pepper, tomato sauce, water and peas. Reduce heat and simmer until pasta is done.
- Stir cooked pasta into tomato mixture. Increase heat and bring to a boil briefly. Remove from heat, stir in cheese, cover and let rest 10 minutes. Serve.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 72.7 g, Cholesterol 5.9 mg, Fat 8.5 g, Fiber 7 g, Protein 17.3 g, SaturatedFat 2.2 g, Sodium 603.3 mg, Sugar 7.8 g
SUMMER PASTA WITH TOMATOES AND CHICK PEAS
My penchant for summer pasta dishes with uncooked tomato sauces continues here, with this simple, high-protein combination. You can also make this with fresh tomato sauce if you want a cooked sauce.
Provided by Martha Rose Shulman
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 11 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 9 grams
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