Pasta With Sun-dried Tomatoes And Sugar Snap Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Gma5 | 1 | Servings |
INGREDIENTS
| 1 | lb | Sugar snap peas |
| 1 | lb | Fresh fettuccine |
| 1 | Jar marinated sun-dried | |
| tomatoes 4-ounce | ||
| 1 | T | Dried Italian herb seasoning |
| or fine | ||
| herbs | ||
| 1 | c | Freshly grated Parmesan |
| cheese | ||
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
In a large pot of boiling salted water, cook the snap peas and the pasta together for 2 to 3 minutes, until both are tender but still firm. Remove from the heat and drain in a colander. While snap peas and pasta are cooking, cut sun-dried tomato pieces in half. Place hot pasta and snap peas in a large serving bowl. Add the tomatoes and some of the oil in which they were marinated, if desired. Toss gently. Sprinkle on the herbs and toss again. Serve immediately. Let each person add grated cheese, salt and pepper, as desired. Makes 4 servings. Paula Hamilton, The 5 in 10 Cookbook: 5 Ingredients in 10 Minutes or Less (Copyright 1993 by Hearst Books) Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3057
Calories From Fat: 786
Total Fat: 89.2g
Cholesterol: 244.1mg
Sodium: 6296.8mg
Potassium: 2761mg
Carbohydrates: 391.3g
Fiber: 20.5g
Sugar: 14g
Protein: 170.3g