Baby Peas, Tomato and Cream Sauce

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Baby Peas, Tomato and Cream Sauce Ingredients

12 oz Wagon-wheel pasta	1 pk (10 ounces) frozen baby
1 tb Olive oil	1/2 c Light cream
1 tb Unsalted butter or:	2 tb Chopped fresh basil
1 sm Onion; chopped, up to	1 ts Salt
4 Plum tomatoes; stemmed,	1/2 ts Black pepper
1 Clove garlic; finely chopped	Grated parmesan; (optional)

Instructions for Baby Peas, Tomato and Cream Sauce

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 by: Family Circle Magazine Posted to MC-Recipe Digest V1 #933 by "Nitro_II " on Nov 29, 97

Main Ingredient: TomatoesCuisine: Uncategorized

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