Title: Baby peas, tomato and cream sauce
 Categories: Sauces
      Yield: 4 Servings
 
     12 oz Wagon-wheel pasta
      1 tb Olive oil
      1 tb Unsalted butter or:
           -margarine
      1 sm Onion; chopped, up to
      4    Plum tomatoes; stemmed,
           -diced
      1    Clove garlic; finely chopped
      1 pk (10 ounces) frozen baby
           -green peas
    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
  and pepper.
  
  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.
  
  Recipe