Title: Pasta and Peas
Categories: Italian Pasta
Yield: 2 Servings

2	ts	Olive oil or margarine
1/4	c	Chopped onion
1		Garlic clove, minced
1/2	c	Sliced fresh mushrooms
1	c	Tomato juice
1/2	c	Frozen tiny peas
2	oz	Fontina or mozzarella cheese, shredded
1/2	c	Cooked ditalini or other tube macaroni
5	ts	Chopped fresh parsley
1	ds	Each salt and pepper

In 1-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add mushrooms and saute over high heat until mushrooms exude liquid, about 2 minutes; add juice and bring to a boil. Cook until sauce is slightly thickened, about 15 minutes; add peas and cook, stirring occasionally, for 3 minutes longer. Add remaining ingredients and cook, stirring, until cheese is melted. Serve immediately.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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