Pasta with Sun-Dried Tomatoes & Peas

A super simple pasta dish that makes for an easy, healthy weeknight dinner!

  • Author: Laurie Kerr
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6


16 oz gemelli pasta 

2 tbsp oil from jar of sun-dried tomatoes (+ more if needed)

1/2 cup sun-dried tomatoes in oil, chopped (no need to drain)

1 ¼ cup fresh or frozen petit pois peas

1 tsp Italian seasoning 

3 medium sized cloves of garlic, minced (If you like garlic, you might use 4 cloves, if you are not a fan you might use 1 or 2 or none. The flavor will change a little, of course.)

⅛ tsp salt

1 cup grated parmesan cheese


  1. Cook the pasta in a large pot according to package directions.
  2. If you haven’t already, prep and measure your ingredients while the pasta cooks.
  3. Drain the pasta in a colander, give it a quick rinse with cold water and set aside.
  4. Under the same pot you used for the pasta (which will still be warm), set heat at medium high and add in 1/2 cup of sun-dried tomatoes and 2 tablespoons of oil (from the jar of sun-dried tomatoes).
  5. Next add in 1 1/4 cup peas, ⅛ tsp of salt and 1 tsp of Italian seasoning and stir to combine. Cook until peas are warmed through, about 3-5 minutes. (Frozen peas will need the 5 minutes.)
  6. Add in minced garlic (1-4 cloves) and stir again, cooking for 1 minute. 
  7. Turn heat to a low temperature and mix in the pasta, until well combined. If the mixture needs more moisture, you can add a little more oil from sun-dried tomatoes.
  8. Turn off heat and add in ½ cup of the grated parmesan cheese and mix again. Add the remainder of cheese and stir again until evenly distributed. (Optional: If some guests don’t want cheese, serve it on the side.)
  9. Serve warm. If you’re not ready to eat yet, turn heat off and cover to keep warm.



Keywords: easy, dinner, lunch, vegetarian, pasta, quick, summer

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