Pasta & Peas Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil or margarine,
1/4 cup: Chopped onion,
1: Garlic clove, minced
1/2 cup: Sliced fresh mushrooms,
1 cup: Tomato juice,
1/2 cup: Frozen tiny peas,
2 ounce: Fontina or mozzarella cheese, shredded
1/2 cup: Cooked ditalini or other tube macaroni,
5 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp