Parmesan Peas Food

PARMESAN PEAS 'N' RICE

Parmesan Peas 'n' Rice image

Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/3 cup uncooked long grain rice
1 green onion, chopped
1 tablespoon butter
1 cup chicken broth
1/8 teaspoon pepper
2/3 cup frozen peas, thawed
1 tablespoon grated Parmesan cheese

Steps:

In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

PARMESAN PEAS

Parmesan Peas image

Make and share this Parmesan Peas recipe from Food.com.

Provided by Sara 76

Categories Vegetable

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup frozen baby peas
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon butter
1 tablespoon parmesan cheese, grated

Steps:

Steam peas as normal.
Once cooked, stir in all other ingredients (salt and pepper to taste), and serve immediately.

Nutrition Facts : Calories 58, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.8, Sodium 230.8, Carbohydrate 7.2, Fiber 2.5, Sugar 2.8, Protein 3.3

PARMESAN PEAS

Parmesan Peas image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 18m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 large shallots, diced
1 pound fresh frozen English green peas, defrosted
1 cup heavy cream
1/2 cup grated Parmesan
Salt
Freshly ground black pepper
1/4 cup freshly chopped mint leaves, optional

Steps:

In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

CREAMY PARMESAN PEAS

Creamy Parmesan Peas image

Make and share this Creamy Parmesan Peas recipe from Food.com.

Provided by Nyteglori

Categories Vegetable

Time 12m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

2 (16 ounce) bags frozen peas, defrosted
1 cup parmesan cheese
1 cup light sour cream
1/2 teaspoon curry powder

Steps:

Mix all.
Pour into greased casserole.
Bake at 350 until warm. (about 10 minutes).

Nutrition Facts : Calories 120.8, Fat 4.7, SaturatedFat 2.8, Cholesterol 14, Sodium 222.7, Carbohydrate 12, Fiber 3.4, Sugar 3.9, Protein 7.8

SPAGHETTI WITH LEMON, PARMESAN & PEAS

Spaghetti with lemon, Parmesan & peas image

This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients

Provided by Good Food team

Categories Dinner, Lunch, Pasta, Supper, Vegetable

Time 30m

Number Of Ingredients 8

Ingredients

140g spaghetti
100g frozen petits pois or garden peas
2 tsp olive oil
1small onion , finely chopped
100g low-fat soft cheese with chives and onion
1 lemon , finely grated zest
3 tbsp finely grated parmesan (or vegetarian alternative)
1 tbsp chopped fresh flatleaf parsley

Steps:

Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium

PARMESAN SNAP PEA PASTA

Parmesan Snap Pea Pasta image

My family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Dinner Side Dishes

Time 30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 pound fresh sugar snap peas (about 5 cups), trimmed
1 package (16 ounces) angel hair pasta
5 tablespoons olive oil, divided
1 medium red onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon coarsely ground pepper
1-1/4 cups grated Parmesan cheese, divided

Steps:

In a 6-qt. stockpot, bring 16 cups water to a boil. Add peas; cook, uncovered, just until crisp-tender, 3-4 minutes. Using a strainer, remove peas from pot., In same pot, add pasta to boiling water; cook according to package directions. Drain, reserving 1 cup cooking water; return to pot. Toss with 3 tablespoons oil., In a large skillet, heat remaining oil over medium heat; saute onion until tender, 2-3 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in peas; heat through., Toss with pasta, adding 1 cup cheese and reserved cooking water as desired. Sprinkle with remaining cheese.

Nutrition Facts : Calories 258 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 254mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

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