PASTA WITH TOMATO AND PEAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
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, 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.
PEAS WITH MUSHROOMS AND THYME
Organic peas, fresh mushrooms, olive oil and thyme make a tasty side dish in just 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas. Cook 3 to 5 minutes, stirring occasionally, until tender.
- Sprinkle with salt, pepper and thyme. Serve immediately.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 4 g, TransFat 0 g
PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
MUSHROOM RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
SHELLS WITH FRESH MUSHROOMS AND BABY PEAS
Make and share this Shells With Fresh Mushrooms and Baby Peas recipe from Food.com.
Provided by SLColman
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim mushrooms and thickly slice (makes about 6 cups); set aside.
- In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium-high heat.
- Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes.
- Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated.
Nutrition Facts : Calories 663.6, Fat 15.4, SaturatedFat 3.6, Cholesterol 7.2, Sodium 702.1, Carbohydrate 106.8, Fiber 9.4, Sugar 11.7, Protein 26.3
MUSHROOMS WITH TOMATOES AND PEAS 1972
Make and share this Mushrooms With Tomatoes and Peas 1972 recipe from Food.com.
Provided by andypandy
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onion, tumeric, ginger in the oil in a large frypan over medium heat until onion is tender.
- This should take about three minutes.
- Stir in the mushrooms, peas, salt, and lemon juice.
- Cook uncovered stirring until peas are tender about 7 minutes.
- Stir in the tomatoes, and heat thru until just hot.
Nutrition Facts : Calories 125, Fat 4.1, SaturatedFat 0.6, Sodium 668.4, Carbohydrate 17.7, Fiber 4.9, Sugar 7.9, Protein 6.7
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