Baby peas, tomato and cream sauce

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

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