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Tomatoes and peas over pasta

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    Tomatoes and peas over pasta Heart Smart Low Sodium

    Peas are good for you and the environment too! After harvest, the remainder of the pea plant breaks down to naturally fertilize the soil for the next season.

    Ingredients

    10 cups water, divided
    10 ounces dry spaghetti noodles
    1 1/2 cups frozen peas (You can also use fresh peas.)
    2 tablespoons extra-virgin olive oil
    1 1/2 cups halved cherry tomatoes

    Directions

    1. In a medium pot, bring 9 cups water to a boil. Add noodles and cook for about 7 minutes, until pasta is tender but still firm to the bite ("al dente"). Drain noodles, saving 1/4 cup of the water to use in step 4. Transfer noodles to another container and set aside.
    2. In the same pot, boil remaining 1 cup water. Add peas and cook for 5 to 8 minutes, until peas are still a bit firm. Drain. Set aside.
    3. In a large skillet, heat oil over medium heat. Add cherry tomato halves. Cover and cook for 5 to 7 minutes, stirring occasionally.
    4. Add noodles, saved water and peas to the skillet. Stir until combined. Remove skillet from heat.
    5. Serve warm or chill in the refrigerator to enjoy cold.

    Makes 6 servings

    Recipe contains: wheat

    Carb choices per serving: 2 1/2

    tomatoes-on-a-spoon-with-peas

    This recipe is a great option for bringing to an outdoor event or picnic!

    Nutrition Facts