Yield: 2 servings
|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.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.