MEATLESS MONDAY

Pasta is always an excellent choice, especially when the ingredients don't involve meat and the sauce is lightened. Today's recipe is from the current issue of SOUTHERN LIVING. The article spotlights tomatoes since the season for ripe and tasty ones is upon us. It boasts only 380 calories per serving(1 1/2 cup), is easy to assemble, and full of healthy ingredients.

PENNE WITH HERBS, TOMATOES, AND PEAS
8 oz. uncooked penne pasta
1 c. frozen green peas, thawed
3 tbsp. extra-virgin olive oil
6 garlic cloves, thinly sliced
3 c. cherry tomatoes, halved
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/3 c. thinly sliced basil leaves
3 tbsp. chopped fresh flat-leaf parsley
1 oz. fresh Parmesan cheese, shaved (about 1/4 cup)
Cook pasta according to package directions, omitting salt and fat. Add peas during the last 2 minutes of cooking. Drain
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.