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

Caroline Wright
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Ingredients

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Directions

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  •  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.

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  •  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.

Nutrition Facts

385 calories; fat 6.5g; saturated fat 1g; mono fat 3.5g; poly fat 1.2g; protein 13g; carbohydrates 68g; fiber 7g; cholesterolmg; iron 4mg; sodium 312mg; calcium 53mg.