1/3 Photos of Pasta With Tomato and Peas
Southern Lady's Note:
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.
My Private Note
Units: US | Metric
- 1 lb linguine
- 3 tablespoons extra virgin olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 5 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated parmesan cheese
- 1/4 cup grated romano cheese
- 1Bring 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.
- 2Meanwhile, heat the oil in a large nonstick frying pan over medium heat.
- 3Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes.
- 4Add 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.
- 5Stir in the oregano, thyme, and parsley.
- 6Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary.
- 7Transfer to a platter and serve immediately.
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Nutritional Facts for Pasta With Tomato and Peas
Serving Size: 1 (159 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 425.0
- Calories from Fat 92
- Total Fat 10.3 g
- Saturated Fat 2.5 g
- Cholesterol 7.3 mg
- Sodium 649.4 mg
- Total Carbohydrate 67.6 g
- Dietary Fiber 5.0 g
- Sugars 5.9 g
- Protein 15.4 g