Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Wagon-wheel pasta |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Unsalted butter or: margarine |
| 1 small | Onion; chopped, up to |
| 4 | Plum tomatoes; stemmed, diced |
| 1 | Clove garlic; finely chopped |
| 1 pack | (10 ounces) frozen baby green peas |
| ½ cup | Light cream |
| 2 tablespoons | Chopped fresh basil |
| 1 teaspoon | Salt |
| ½ teaspoon | Black pepper |
| Grated parmesan; (optional) |
1. Cook wagon wheels in large pot 2. Meanwhile, heat oil and butter in medium-size skillet over medium-high heat. Add onion; cook until softened, about 2 minutes. Add tomatoes and garlic; cook 2 minutes. Add peas; cook 2 minutes. Stir in cream; cook 4 minutes, until thickened. Stir in basil, salt and pepper.
3. Drain pasta; toss together with sauce in serving bowl. Serve with grated Parmesan cheese if desired.
Nutrient Value Per Serving: 556 calories, 18 g fat (8 g saturated), 17 g protein, 83 g carbohydrate, 609 mg sodium, 4 mg cholesterol.
Recipe by: Family Circle Magazine Posted to MC-Recipe Digest V1 #933 by "Nitro_II " <Nitro_II@...> on Nov 29, 97