Perfect light summer dinner! I don't know about anyone else but when I see the red, orange and yellow sweet cherry tomatoes at the grocery store I grab them and then decide what I can make with them....that is if I don't snack on too many of them.
Source: Cooking Light June 2013
Ingredients:
8 ounces uncooked penne pasta
1 cup frozen green peas, thawed
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
3 cups cherry tomatoes, halved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup thinly sliced fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
Instructions:
1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.
2. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.
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