Pasta and Peas with Zesty Red Sauce
Plum tomatoes, olives and peas over rotini pasta topped with parsley.
|Author:||Vegetatian Times, 1999.11|
|12 oz.||rotini pasta, (or penne pasta)|
|2 tsp.||olive oil|
|1 medium||onion, finely chopped|
|1 cloves||garlic, minced|
|28 oz.||plum tomatoes|
|1/2 tsp.||crushed red pepper flakes|
|1/4 tsp.||black pepper, freshly ground|
|2 cups||frozen peas|
|1/2 cups||black olives, pitted|
|1/2 cups||fresh Italian parsley, chopped|
|Parmesan cheese, grated|
- Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta, stirring occasionally, until just tender, about 10 minutes.
- Meanwhile, in large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until beginning to brown, 5 to 6 minutes.
- Add garlic and cook, stirring, 30 seconds.
- Add tomatoes with liquid, breaking up tomatoes with back of spoon. Stir in salt, red pepper flakes and pepper. Reduce heat to medium-low and cook, stirring occasionally, until mixture is slightly thickened, about 6 minutes.
- Stir in peas and olives if desired and heat through, about 2 minutes. Taste and adjust seasonings. Remove from heat and stir in parsley.
- Drain pasta and transfer to shallow serving bowl. Add sauce and toss to combine. Serve hot, sprinkled with grated cheese if desired.
|Amount per serving
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 87g||29%|
|Dietary Fiber 9g||36%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.