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Baby Peas, Tomato and Cream Sauce


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Ingredients:

  • 12 oz Wagon-wheel pasta
  • 1 tb Olive oil
  • 1 tb Unsalted butter or: margarine
  • 1 sm Onion; chopped, up to
  • 4 Plum tomatoes; stemmed, diced
  • 1 Clove garlic; finely chopped
  • 1 pk (10 ounces) frozen baby green peas
  • 1/2 c Light cream
  • 2 tb Chopped fresh basil
  • 1 ts Salt
  • 1/2 ts Black pepper
  • Grated parmesan; (optional)

Directions:

1. Cook wagon wheels in large pot
 
2. 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.
 
3. 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