Toasted Garlic and Sweet Pea Pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 351.1
- Total Fat: 14.8 g
- Cholesterol: 13.2 mg
- Sodium: 734.0 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 7.4 g
- Protein: 16.1 g
View full nutritional breakdown of Toasted Garlic and Sweet Pea Pasta calories by ingredient
Introduction
This is a great lighter pasta. It goes great with a nice salad! This is a great lighter pasta. It goes great with a nice salad!Number of Servings: 6
Ingredients
-
1 lb whole wheat spaghetti
1/4 cup olive oil
5 large garlic cloves (super thinly sliced)
1/4 tsp red pepper flakes
1/2 tsp dried thyme
Black pepper
3/4 cup white wine
2 cups vegetable broth
2 (10 oz) pkg frozen peas
1/2 cup fresh flat-leaf parsley, chopped
1 cup Parmesan cheese, grated
Directions
Cook the pasta over high heat until al dente. Before draining, reserve 1/2 cup of the cooking liquid.
While the pasta is cooking, at olive oil and garlic to a large skillet. Place over medium heat and spread the garlic out in 1 layer. (Watch carefully, it burns quick!) Once the garlic is toasty brown, remove it from the oil with a slotted spoon and place on paper towels to drain.
Turn the heat in the skillet up to medium high, then add red pepper flakes, thyme, and pepper. Add the wine and stock. Cook for 2 mins. Add the peas and the reserved cooking liquid. Bring the sauce to a bubble. With the back of the spoon, mach half of the peas in the skillet. Add parsley and toasted garlic. Stir to combine. Add the drained pasta and toss to coat in the sauce. Stir in the cheese.
Serve warm
Makes 6 servings
*Her book says 4 servings, but I found that those were too big, so I changed it to 6 and the nut. info is based on 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user HIPTEACHERGIRL.
While the pasta is cooking, at olive oil and garlic to a large skillet. Place over medium heat and spread the garlic out in 1 layer. (Watch carefully, it burns quick!) Once the garlic is toasty brown, remove it from the oil with a slotted spoon and place on paper towels to drain.
Turn the heat in the skillet up to medium high, then add red pepper flakes, thyme, and pepper. Add the wine and stock. Cook for 2 mins. Add the peas and the reserved cooking liquid. Bring the sauce to a bubble. With the back of the spoon, mach half of the peas in the skillet. Add parsley and toasted garlic. Stir to combine. Add the drained pasta and toss to coat in the sauce. Stir in the cheese.
Serve warm
Makes 6 servings
*Her book says 4 servings, but I found that those were too big, so I changed it to 6 and the nut. info is based on 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user HIPTEACHERGIRL.