Yield: 2 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Olive oil or margarine |
¼ cup | Chopped onion |
1 \N | 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.