Rosemary and two kinds of pepper ramp up the flavor of this tempting, inexpensive entrée.

　　

Ingredients

serves 8, 1 1/2 cups per serving

　　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

　　

Step 1

Prepare the pasta using the package directions, omitting the salt and oil. Reserve 2 cups cooking liquid. Drain the pasta well in a colander.

　　

Step 2

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.

　　

Step 3

Stir in the reserved cooking liquid and pepper. Cook, covered, for 3 minutes, stirring occasionally.

　　

Step 4

In a large bowl, stir together the pasta and pea mixture. Sprinkle with the Parmesan.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 231

　　

Step 7

Total Fat: 4.0g

　　

Step 8

Saturated: 0.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 1.0g

　　

Step 11

Monounsaturated: 1.5g

　　

Step 12

Cholesterol: 2mg

　　

Step 13

Sodium: 146mg

　　

Step 14

Carbohydrates: 40g

　　

Step 15

Fiber: 6g

　　

Step 16

Sugars: 5g

　　

Step 17

Protein: 12g

　　

Step 18

Dietary Exchanges

　　

Step 19

2 1/2 Starch

　　American Heart Association Quick & Easy Meals