Pasta and peas
Yield: 2 servings
Ingredients:
- 2 ts Olive oil or margarine 2 oz Fontina or mozzarella
- 1/4 c Chopped onion -cheese shredded
- 1 Garlic clove minced 1/2 c Cooked ditalini or other
- 1/2 c Sliced fresh mushrooms -tube macaroni
- 1 c Tomato juice 5 ts Chopped fresh parsley
- 1/2 c Frozen tiny peas 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.
