RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2165
| View Recipe |
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| Recipe Name: |
Pasta with Tomato and Peas |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.25
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound pasta, linguine
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
158 |
Total Carbs: |
13.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
9.0 |
Fat: |
9.3 |
Protein: |
6.28 |
| Fiber: |
3.49 |
Sodium: |
70.61 |
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