Baby Peas, Tomato And Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 4 | Servings | |
INGREDIENTS
| 12 | oz | Wagon-wheel pasta |
| 1 | T | Olive oil |
| 1 | T | Unsalted butter or: |
| margarine | ||
| 1 | Onion, chopped up to | |
| 4 | Plum tomatoes, stemmed | |
| diced | ||
| 1 | Clove garlic, finely chopped | |
| 1 | 10 ounces frozen baby | |
| green peas | ||
| 1/2 | c | Light cream |
| 2 | T | Chopped fresh basil |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| Grated parmesan, optional |
INSTRUCTIONS
Cook wagon wheels in large pot 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. 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 " <Nitro_II@classic.msn.com> on Nov 29, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 543
Calories From Fat: 392
Total Fat: 44.5g
Cholesterol: 57.2mg
Sodium: 1589.3mg
Potassium: 301.6mg
Carbohydrates: 15.9g
Fiber: 4.4g
Sugar: 4.8g
Protein: 21.9g