Cooking has provided me with an excuse to be creative, messy, and daring all at the same time — without anyone getting hurt. One of the lessons that I have learned over time is that there are some great recipes out there that are absolutely delicious and yet still healthy.
Take this recipe that I modified from Giada de Laurentiis’s Pasta with Tomatoes and Peas. This wonderful pasta dish is full of flavor. It is filling, aromatic, and hearty, but it is also packed full of fiber and vitamins. As an added bonus, it takes only 30 minutes to make!
From start to finish, this recipe will take approximately 30 minutes.
1 pound whole wheat linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced / 2 tbsp. minced garlic
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons Hunts Basil, Garlic, and Oregano flavored Tomato Paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup fresh grated Parmesan
1/4 cup fresh grated Romano
1 – 2 cups pasta water
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 occasionally, about 8 to 10 minutes.
Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat.
Add the shallots, garlic, carrots, salt, and pepper. (I dice my shallots and carrots together in a small food processor to save time.)
Cook until tender, about 8 minutes.
Add the tomato paste and 3/4 cup of the hot pasta water.
Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.
Stir in the oregano, thyme, and parsley.
Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary.
Transfer to a platter, add grated cheese for garnish, and serve immediately.