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Spring Pea Pasta

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Spring Pea Pasta
  • Prep 25 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
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Pasta shells are another good choice in this colorful springtime entree.
Updated Jul 30, 2010

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

Steps

  • 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

300 Calories, 4g Total Fat, 11g Protein, 55g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 2/3 Cups
Calories
300
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
55g
18%
Dietary Fiber
5g
20%
Sugars
8g
Protein
11g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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