Name: Baby Peas, Tomato and Cream Sauce
Ingredients: 12 oz Wagon-wheel pasta; 1 tb Olive oil; 1 tb Unsalted butter or: margarine; 1 sm Onion; chopped, up to; 4 Plum tomatoes; stemmed, diced; 1 Clove garlic; finely chopped; 1 pk (10 ounces) frozen baby green peas; 1/2 c Light cream; 2 tb Chopped fresh basil; 1 ts Salt; 1/2 ts Black pepper; Grated parmesan; (optional)

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sauces	4	Servings

INGREDIENTS

12	oz	Wagon-wheel pasta
1	tb	Olive oil
1	tb	Unsalted butter or: margarine
1	sm	Onion; chopped, up to
4		Plum tomatoes; stemmed, diced
1		Clove garlic; finely chopped
1	pk	(10 ounces) frozen baby green peas
1/2	c	Light cream
2	tb	Chopped fresh basil
1	ts	Salt
1/2	ts	Black pepper
		Grated parmesan; (optional)

INSTRUCTIONS

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 "
<[email protected]> on Nov 29, 97

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