Makes 2 servings
|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|
- Soak sun-dried tomatoes in boiling water 5 minutes. Drain and pat dry with paper towels.
- 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.
- 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.
|Calories from Fat||19 %|
|Total Fat||7 g|
|Saturated Fat||1 g|
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