Theodore and I made a really easy pasta dish tonight. Penne with Herbs, Tomatoes and Peas. I chose it out of the June 2013 issue of Cooking Light. It was a good choice since he did not get home from his friend’s house until late and I did not get home from doing some work at school until later in the afternoon. First, get a pot of water boiling in order to cook the pasta. While the water is heating up, chop up 2-3 cups of grape tomatoes (or any other fresh tomatoes that are available…) and defrost 1 cup of frozen green peas. Slice up several cloves of garlic and chop up about 1/3 cup of fresh basil leaves and a few tablespoons of fresh parsley. When the (about 8-12 ounces of penne or rotini) pasta starts cooking, heat a skillet over medium heat with a few tablespoons of olive oil in it. Add the sliced garlic and cook for 4-5 minutes. Increase the heat slightly and add the tomatoes and cook for another 1 minute. Add the peas and the pasta to the skillet and mix well. Place all of this in a big bowl and mix in the fresh herbs along with about 1/4 cup of grated Parmesan cheese. Simple as that! Delicious, too!

 

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