Peas are a real nutritional powerhouse. They are good sources of protein, niacin, iron and phosphorus. They also provide some calcium, thiamin and vitamin C.
Makes 4 servings
|1||cup fat-free reduced-sodium chicken broth|
|3/4||cup (2 ounces) rotini, uncooked|
|1/4||cup chopped red or green bell pepper|
|2||cups sliced fresh mushrooms|
|1||cup frozen peas|
|1/4||cup chopped fresh parsley|
|2||teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon leaves, crushed|
|1||teaspoon grated lemon peel|
|1/8||teaspoon black pepper|
- Bring broth to a boil over high heat in medium saucepan. Add rotini and bell pepper; return to a boil. Reduce heat to medium-low. Cover; simmer 8 to 10 minutes or until pasta is tender.
- Stir in mushrooms, peas, parsley, tarragon, lemon peel and black pepper. Return to a boil; reduce heat. Cover; simmer 2 to 3 minutes more or until heated through.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||6 %|
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