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Pasta & Peas

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Submitted by Saundra

YIELD

2 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
or margarine
¼ 59
CUP ML ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
minced
½ 118
CUP ML MUSHROOMS
fresh, sliced
1 237
CUP ML TOMATO JUICE
½ 118
CUP ML PEAS, FROZEN
tiny *
2 57.8
OUNCES ML/G FONTINA CHEESE
or mozzarella, shredded
½ 0.5
DITALINI
or other tube macaroni, cooked *
5 25
TEASPOONS ML PARSLEY LEAVES
fresh, chopped
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

In 1-quart saucepan heat oil; add onion and garlic and sauté until onion is translucent.

Add mushrooms and sauté over high heat until mushrooms exude liquid, about 2 minutes; add juice and bring to a boil.

Cook until sauce is slightly thickened, about 15 minutes; add peas and cook, stirring occasionally, for 3 minutes longer.

Add remaining ingredients and cook, stirring, until cheese is melted.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 129 61% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 120mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 19% Vitamin C 49%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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