Baby peas, tomato and cream sauce
Sauces Peas Creams
Last updated 6/12/2012 1:05:41 AM. Recipe ID 30803. Report a problem with this recipe.
Title: Baby peas, tomato and cream sauce
Yield: 4 Servings
12 oz Wagon-wheel pasta
1 tb Olive oil
1 tb Unsalted butter or:
1 sm Onion; chopped, up to
4 Plum tomatoes; stemmed,
1 Clove garlic; finely chopped
1 pk (10 ounces) frozen baby
1/2 c Light cream
2 tb Chopped fresh basil
1 ts Salt
1/2 ts Black pepper
Grated parmesan; (optional)
1. Cook wagon wheels in large pot
2. Meanwhile, heat oil and butter in medium-size skillet over
medium-high heat. Add onion; cook until softened, about 2 minutes.
Add tomatoes and garlic; cook 2 minutes. Add peas; cook 2 minutes.
Stir in cream; cook 4 minutes, until thickened. Stir in basil, salt
3. Drain pasta; toss together with sauce in serving bowl. Serve with
grated Parmesan cheese if desired.
Nutrient Value Per Serving: 556 calories, 18 g fat (8 g saturated),
17 g protein, 83 g carbohydrate, 609 mg sodium, 4 mg cholesterol.
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