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Toasted Garlic and Sweet Pea Pasta Recipe

Looking for an easy Toasted Garlic and Sweet Pea Pasta recipe? Learn how to make Toasted Garlic and Sweet Pea Pasta using healthy ingredients.


Submitted by chelonh

Makes 4 servings



Yummy. This is from Rachael Ray's Express Lane Cook Book. It is so delicious, but I cut the pasta amount in half because it is always too much, and you can use parmesan or a parmesan mix that is less fattening and expensive than the parmigiano-reggiano. But sometimes it's worth the splurge! I also don't always use as much cheese as she recommends. If you buy the cheese in a small block, you can finely grate it yourself, and it is very fluffy and you don't need to use as much. You can also use reduced sodium chicken stock to cut the sodium. If you don't drink wine, you can just use chicken stock, but the wine adds a really special flavor element to the dish. I don't usually need anything to accompany this.

Recipe Ingredients for Toasted Garlic and Sweet Pea Pasta

1/2 lb pasta
1/4 cup extra-virgin olive oil
5 garlic cloves, sliced
1/4 tsp red pepper flakes
1 large onion, chopped
1/2 tsp dried thyme
3/4 cup white wine
2 cups chicken stock
20 oz frozen peas
1/2 cup parsley, chopped
1 cup parmigiano-reggiano cheese, grated

Recipe Directions for Toasted Garlic and Sweet Pea Pasta

  1. Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil to cook the pasta. Once it comes up to a boil, add salt and the pasta. Cook according to package direction until al dent. Heads up: right before draining you will need to reserve about 1/2 cup of the starchy cooking liquid.

  2. While the water is coming up to a boil, add the EVOO, and the sliced garlic out in an even layer in the heating oil, and keep an eye on the garlic - it can go from golden to burn in a couple of seconds. Have a slotted spoon and some paper towels on a nearby plate. Once the garlic is toasty brown, remove it from the oil with the slotted spoon and drain it on the paper towels.

  3. Turn the heat up under the EVOO to medium high, then add the red pepper flakes, onions, thyme, salt and a little pepper. Cook, stirring frequently, for about 5 minutes or until the onions become tender and ligthly browned. Add the wine and cook for 2 minutes, then add the chicken stock and continue to cook for another 2 minutes. Add the peas and a couple of ladles of the pasta cooking liquid. Bring the sauce back to a bubble. With the back of a spoon mash about half of the peas in the skillet. Add the parsley and toasted garlic slices, stir to combine, then give it a taste and add more salt and pepper if you think it needs it. Add the cooked drained pasta and toss to coat in the sauce. If the sauce is too thik, add another glug of chicken stock. Stir in the cheese, then transfer the pasta to serving plates. Pass extra cheese at the table.

Categories

Pasta, Main Dish, Italian, Simmer

Nutrition Facts
Serving Size 452.2g
Amount Per Serving
Calories
571
Calories from Fat
207
% Daily Value*
Total Fat
23.0g
35%
Saturated Fat
6.5g
33%
Trans Fat
0.0g
Cholesterol
63mg
21%
Sodium
1250mg
52%
Potassium
452mg
13%
Total Carbohydrates
60.0g
20%
Dietary Fiber
8.7g
35%
Sugars
9.7g
Protein
24.9g
Vitamin A 76% Vitamin C 46%
Calcium 36% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • High in vitamin A
  •   Bad points
  • Contains alcohol
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