Mom's Peas and Noodles

Mom's Peas and Noodles

18
Linda (LMT) 89

"This was a dish my mother made during Lent when we were kids and at other times to stretch our grocery dollars. It's easy to make and simple in taste. This recipe can be multiplied easily to serve the number of people eating."

Ingredients

25 m {{adjustedServings}} servings 434 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 383 mg
  • 128%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Stir in the frozen peas, and cook for 1 more minute; drain well in a colander set in the sink. Return the pasta and peas to the saucepan.
  2. Mix in the eggs, 2 tablespoons of Parmesan cheese, and black pepper; cook over low heat, stirring constantly, until the eggs are cooked through, 2 to 3 minutes. Serve sprinkled with 1 teaspoon of Parmesan cheese.
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Reviews

18
  1. 26 Ratings

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This was very simple yet very good! I added about a teaspoon of garlic salt when I added the Parmesan to the peas and pasta. I also added about half a stick of butter to the hot pot after dumpin...

Think scrambled eggs with peas, pasta, and Parmesan cheese. It tasted good and I'd have it again, but it was bland. If you season it like breakfast eggs, then that should help. You like salty...

I eat this all of the time! It's amazing and has just the right flavors! Its filling with the eggs and delicious with the peas.