Baby peas, tomato and cream sauce

4 Servings

Ingredients

QuantityIngredient
12ouncesWagon-wheel pasta
1tablespoonOlive oil
1tablespoonUnsalted butter or: margarine
1smallOnion; chopped, up to
4Plum tomatoes; stemmed, diced
1Clove garlic; finely chopped
1pack(10 ounces) frozen baby green peas
½cupLight cream
2tablespoonsChopped fresh basil
1teaspoonSalt
½teaspoonBlack pepper
Grated parmesan; (optional)

Directions

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