| 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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”