Penne with Herbs, Tomatoes, and Peas

• 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)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.
2. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.