Spring Pea Pasta

Pasta shells are another good choice in this colorful springtime entree.

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 4

Ingredients

8
oz. (about 3 1/2 cups) uncooked rotini (spiral pasta) or gemelli
2
cups fresh sugar snap peas
2
teaspoons olive oil
1
medium onion, chopped
1
(14.5-oz.) can diced tomatoes, undrained
1/2
teaspoon dried basil leaves
1/4
teaspoon dried marjoram leaves
1/8
teaspoon pepper
  • 1 In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding sugar snap peas during last 4 minutes of cooking time. Drain; return to saucepan. Cover to keep warm.
  • 2 Meanwhile, in medium nonstick saucepan, heat oil over medium heat until hot. Add onion; cook and stir 5 to 7 minutes or until tender. Stir in tomatoes, basil, marjoram and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
  • 3 Add tomato mixture to rotini and sugar snap peas; toss gently to coat.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 2/3 Cups
    Calories
    300
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    180mg
    180%;
    Total Carbohydrate
    55g
    55%
    (Dietary Fiber
    5g
    5%
      Sugars
    8g
    8%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    70%;
    Calcium
    8%;
    Iron
    25%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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