Spaghetti with Tomato and Peas
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb (pkg) Whole Wheat Spaghetti Pasta (I used Ronzoni which is only 13.25 oz)2 TBSP EVOO1 Medium Onion, diced2 - 3 garlic cloves, minced1 large carrot, peeled and diced1 tsp salt1 tsp pepper5 TBSP tomato paste (almost the whole 6 oz can)1/2 tsp dried oregano1 tsp dried thyme1 tsp dried parsley1 1/2 cup frozen peas, thawed1/2 cup grated parmesan cheese
**Omit bacon to reduce to 338.5 cals, 9.7 fat, 58.3 carbs, 10.1 fiber, & 13.4 protein**
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring ocasionally, 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water. Dish and serve immediately as a main dish or a side. This is about 6 servings as a main dish.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the sallots, carrot, salt and pepper. Cook until almost tender and then add the garlic. When all is tender, remove from pan and brown the bacon. Drain bacon and carefully wipe out excess in pan. Add all back into pan along with the tomato paste and 1/2 cup of the hot past water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsely, and peas. Gently fold in the pasta and cheese, adding more reserved pasta water if necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user WONDERWOMAN23.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring ocasionally, 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water. Dish and serve immediately as a main dish or a side. This is about 6 servings as a main dish.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the sallots, carrot, salt and pepper. Cook until almost tender and then add the garlic. When all is tender, remove from pan and brown the bacon. Drain bacon and carefully wipe out excess in pan. Add all back into pan along with the tomato paste and 1/2 cup of the hot past water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsely, and peas. Gently fold in the pasta and cheese, adding more reserved pasta water if necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user WONDERWOMAN23.
Nutritional Info Amount Per Serving
- Calories: 399.3
- Total Fat: 14.9 g
- Cholesterol: 15.6 mg
- Sodium: 940.2 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 10.1 g
- Protein: 16.6 g
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