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Peas Pasta


Yield

Makes 2 servings

Ingredients

2 tablespoons diced sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
2 teaspoons olive oil, divided
1/2 cup diced onion
2 cloves garlic, minced
2 cups hot cooked small pasta shells
1 cup frozen peas, cooked and drained
1/4 teaspoon plus 1/8 teaspoon salt
Black pepper to taste
2 teaspoons balsamic vinegar or red wine vinegar
1 tablespoon grated Parmesan cheese

Preparation

  1. Soak sun-dried tomatoes in boiling water 5 minutes. Drain and pat dry with paper towels.
  2. Heat 1 teaspoon olive oil in small nonstick skillet over medium heat. Add onion, garlic and tomatoes. Cook and stir 4 to 5 minutes or until onion is soft.
  3. Place pasta shells, peas and onion mixture in medium bowl; sprinkle with salt and pepper. Combine vinegar and remaining 1 teaspoon oil; pour over pasta mixture. Toss until combined. Serve with cheese.

Peas & Pasta with Sausage

Cook 3 ounces fat-free Italian sausage and toss with pasta, peas and onion mixture in step 3. Proceed as directed. Protein will increase to 15 grams and calories to 388.

Nutritional Information

Fiber 8 g
Carbohydrate 55 g
Cholesterol 2 mg
Saturated Fat 1 g
Total Fat 7 g
Calories from Fat 19 %
Calories 300
Protein 11 g
Sodium 626 mg

Dietary Exchange

Vegetable 2
Starch 3
Fat 1

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