Pasta & Peas
Yield
2 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
or margarine |
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| ½ | cup |
mushrooms
fresh, sliced |
|
| 1 | cup |
tomato juice
|
|
| ½ | cup |
peas, frozen
tiny |
*
|
| 2 | ounces |
fontina cheese
or mozzarella, shredded |
|
| ½ |
ditalini
or other tube macaroni, cooked |
* | |
| 5 | teaspoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
or margarine |
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 118 | ml |
mushrooms
fresh, sliced |
|
| 237 | ml |
tomato juice
|
|
| 118 | ml |
peas, frozen
tiny |
*
|
| 57.8 | ml/g |
fontina cheese
or mozzarella, shredded |
|
| 0.5 |
ditalini
or other tube macaroni, cooked |
* | |
| 25 | ml |
parsley leaves
fresh, chopped |
|
| 1 | 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.
