Pasta With Peas
Pasta With Peas
Ingredients
- 1 pound ditalini pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups frozen green peas
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, vegetable broth, dried oregano, salt, and black pepper. Stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 5
Add the frozen green peas to the simmering sauce and cook for 3-5 minutes, or until the peas are tender and heated through.
⏱️ 5 min
- 6
Add the cooked ditalini pasta to the sauce with the peas. Stir gently to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 7
Remove from heat and stir in the 1/2 cup of freshly grated Parmesan cheese until melted and well combined.
⏱️ 1 min
- 8
Serve immediately in bowls, garnished with additional freshly grated Parmesan cheese and chopped fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta With Peas
- 1 pound ditalini pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups frozen green peas
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the crushed tomatoes, vegetable broth, dried oregano, salt, and black pepper. Stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 5
Add the frozen green peas to the simmering sauce and cook for 3-5 minutes, or until the peas are tender and heated through.
⏱️ 5 min - 6
Add the cooked ditalini pasta to the sauce with the peas. Stir gently to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 7
Remove from heat and stir in the 1/2 cup of freshly grated Parmesan cheese until melted and well combined.
⏱️ 1 min - 8
Serve immediately in bowls, garnished with additional freshly grated Parmesan cheese and chopped fresh basil, if desired.
⏱️ 1 min