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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

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

Dietary Exchange

Starch 3
Vegetable 2
Fat 1

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