Pasta & peas

Yield: 2 Servings

Measure Ingredient
2 teaspoons Olive oil or margarine
¼ cup Chopped onion
1 Garlic clove, minced
½ cup Sliced fresh mushrooms
1 cup Tomato juice
½ cup Frozen tiny peas
2 ounces Fontina or mozzarella cheese, shredded
½ cup Cooked ditalini or other tube macaroni
5 teaspoons Chopped fresh parsley
1 dash Each salt and pepper

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

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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