Penne with Herbs, Tomatoes and Peas

So behind on my posts and I am so sorry for that. Here is another meatless dish that came out fantastic. The kids loved it except for the tomatoes; I bought an assortment of baby cherry tomatoes so there was a ton of flavor and color. From my trusty subscription to Cooking Light, which I just renewed for 2 more years, this dish serves 4 and has about 381 calories. Enjoy!

Ingredients:
8 oz uncooked penne
1 cup frozen green peas, thawed
3 TBS extra virgin olive oil
6 garlic cloves
3 cups cherry tomatoes, quartered
sea salt and black pepper to taste
1/3 cup fresh basil leaves, chopped
3 TBS dried parsley
1 oz fresh Parmesean cheese, shaved

Directions:
1. Cook pasta according to directions, omit fat and salt. Add peas during the last 2 minutes and then drain.

2. Heat a large nonstick skillet over medium low heat. Add oil, swirl to coat. Add garlic and cook about 4 minutes or until it begins to brown, stir occasionally. Increase heat to medium high. Add tomatoes and cook one minute. Add pasta mixture, salt and pepper and stir until heated.

3. Stir in basil and parsley. Sprinkle with cheese.