Rosemary Peas and Pasta

• 12 ounces dried medium wholegrain pasta shells
• 1 tablespoon olive oil
• 1 20-ounce package frozen green peas (4 cups)
• 3/4 cup coarsely chopped onion (sweet preferred, such as Vidalia, OsoSweet, or Maui)
• 2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 1/4 cup shredded or grated Parmesan cheese

1. Prepare the pasta using the package directions, omitting the salt and oil.
2. Reserve 2 cups cooking liquid.
3. Drain the pasta well in a colander.
4. Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom.
5. Stir in the peas, onion, garlic, rosemary, and red pepper flakes.
6. Cook, covered, for 7 to 10 minutes, stirring occasionally.
7. Stir in the reserved cooking liquid and pepper.
8. Cook, covered, for 3 minutes, stirring occasionally.
9. In a large bowl, stir together the pasta and pea mixture.
10. Sprinkle with the Parmesan.
11. (Per Serving)
12. Calories: 231
13. Total Fat: 4.0g
14. Saturated: 0.5g
15. Trans: 0.0g
16. Polyunsaturated: 1.0g
17. Monounsaturated: 1.5g
18. Cholesterol: 2mg
19. Sodium: 146mg
20. Carbohydrates: 40g
21. Fiber: 6g
22. Sugars: 5g
23. Protein: 12g
24. Dietary Exchanges
25. 2 1/2 Starch

wholegrain pasta, olive oil, green peas, onion, garlic, rosemary, red pepper, pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/rosemary-peas-and-pasta-375688 (may not work)