PASTA WITH PEAS
This creamy quick pasta with peas is a simple and super easy delicious one-pot dinner recipe that uses minimal ingredients. It's the perfect midweek meal, it's ready in 15 minutes and tastes so delicious!
Provided by Katia
Categories pasta
Number Of Ingredients 7
Steps:
- Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
- Add the peas and cook stirring frequently about 1 minute.
- Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
- Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
- Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!
Nutrition Facts : Calories 376 kcal, Carbohydrate 57 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 782 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
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
PASTA WITH THREE PEAS
Categories Leafy Green Pasta Quick & Easy Dinner Bacon Pea Spring Noodle Sugar Snap Pea Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
- Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute. Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta. Stir in 1 cup cheese. Serve, passing additional cheese alongside.
SUMMER PASTA WITH PEAS & MINT
This recipe sounds fresh and healthy and an nice alternative to tomato sauce covered pasta. This recipe was first published in the July 2006 issue of BBC Good Food Magazine. You could toss some thick slices of ham into it if you wanted meat in the meal.
Provided by Sarah_Jayne
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
- Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
- Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
- Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.
YUMMY SUMMER PASTA
Fresh snap peas and asparagus lighten up a pasta dinner! We serve this with sliced grilled chicken.
Provided by Sonya
Categories Side Dishes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. Stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. Drain pasta and vegetables, reserving 1/2 cup of the cooking water. Transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
- Heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
- Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 80.6 g, Cholesterol 15.5 mg, Fat 8.8 g, Fiber 10.8 g, Protein 21.4 g, SaturatedFat 3.3 g, Sodium 479 mg, Sugar 2.1 g
SUMMER PASTA WITH PEAS & MINT
Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish
Provided by Good Food team
Categories Dinner, Pasta
Time 15m
Number Of Ingredients 6
Steps:
- Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
- Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.
Nutrition Facts : Calories 457 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.17 milligram of sodium
SUMMER PEA PASTA
No time to cook? This light, fresh pasta dish is ready to eat in 15 minutes
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 15m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
- Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.
Nutrition Facts : Calories 462 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.03 milligram of sodium
PASTA WITH THREE PEAS GREAT FOR SUMMER
Make and share this Pasta With Three Peas Great for Summer recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
- Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
- Drain off 1/2 of the bacon fat and add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes.
- Add snap peas; stir until bright green and crisp-tender, about 1 minute.
- Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute.
- Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta.
- Stir in 1 cup cheese. Serve, passing additional cheese alongside.
Nutrition Facts : Calories 768, Fat 34.4, SaturatedFat 13.2, Cholesterol 60.6, Sodium 868.4, Carbohydrate 82.8, Fiber 7.1, Sugar 4.8, Protein 31.7
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