| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pasta | 2 | Servings |
INGREDIENTS
| 2 | ts | Olive oil or margarine |
| 1/4 | c | Chopped onion |
| 1 | Garlic clove, minced | |
| 1/2 | c | Sliced fresh mushrooms |
| 1 | c | Tomato juice |
| 1/2 | c | Frozen tiny peas |
| 2 | oz | Fontina or mozzarella cheese, shredded |
| 1/2 | c | Cooked ditalini or other tube macaroni |
| 5 | ts | Chopped fresh parsley |
| 1 | ds | Each salt and pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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