Pasta & peas
2 Servings
Ingredients
| Quantity | 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 |
Directions
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.