Shells With Peas, Carrots, and Mint

Shells-Peas-Carrots-Mint Jonathan Kantor


  • 1 (1-pound) box medium shells
  • 1 1/2 cups frozen peas
  • 1 bunch baby carrots, trimmed and halved
  • 2 tablespoons olive oil, divided
  • 1/4 cup torn fresh mint leaves


1. Preheat oven to 425°. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Add peas during last 2 minutes of cooking; drain pasta and peas and return to pot.

2. While pasta cooks, toss carrots on a large rimmed baking sheet with 1 tablespoon oil and 1/4 teaspoon each salt and freshly ground black pepper. Roast carrots 15-18 minutes; toss pasta, reserved pasta water, and peas with carrots, mint, and remaining 1 tablespoon oil in pot. Divide among 6 bowls.

  • Prep Time:
  • Cook Time:
  • Total Time:

  • Fresh mint punches up the flavor while peas and baby carrots add to the color and nutrient value of this tasty pasta recipe for Shells With Peas, Carrots, and Mint.
  • Yield: Makes 6 servings (serving size: 1 2/3 cups)

Nutritional Information

Calories per serving: 385
Fat per serving: 6.5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3.5g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 13g
Carbohydrate per serving: 68g
Fiber per serving: 7g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 312mg
Calcium per serving: 53mg

Good to Know

Fresh mint punches up the color, flavor, and nutrient value of this tasty dish.