Peas, Tomato and Cream Sauce|
Baby Peas, Tomato and Cream Sauce
12 oz Wagon-wheel pasta
1 tb Olive oil
1 tb Unsalted butter or:
1 sm Onion; chopped, up to
4 Plum tomatoes; stemmed,
1 Clove garlic; finely chopped
1 pk (10 ounces) frozen baby
1/2 c Light cream
2 tb Chopped fresh basil
1 ts Salt
1/2 ts 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 "
on Nov 29, 97