Peas and Pasta with Cheese
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INGREDIENTS
- 3/4 lb Small shell pasta
- 1/4 c Shredded mozzarella cheese
- 1/4 c Swiss cheese
- 1 tb Virgin olive oil
- 2 oz Gorgonzola or blue cheese;
- 2 c Canned peas; drained
- 1 tb Parsley ; chopped
- 2 ts Unsalted butter; softened
- 2 tb Sun dried tomatoes;
INSTRUCTIONS
Prep: 10 min, Cook: 15 min. Combine Gorgonzola cheese and butter in a heavy saucepan over very low heat, stirring until cheese and butter are melted. Combine next 4 ingredients in a bowl and set aside. Place peas in a saucepan and bring just to a boil. Drain. Cook pasta in boiling water 8 minutes or until al dente. Drain thoroughly and transfer to a serving bowl. Toss with remaining ingredients and salt and pepper to taste Posted to recipelu-digest by molony
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (479g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1292 | ||
| Calories from Fat: 301 (23%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 33.5g | 45 % | |
| Saturated Fat 10.6g | 53 % | |
| Monounsaturated Fat 14g | ||
| Polyunsanturated Fat 5.1g | ||
| Cholesterol 290.9mg | 90 % | |
| Sodium 457.5mg | 16 % | |
| Potassium 926.5mg | 24 % | |
| Total Carbohydrate 192.7g | 57 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 191.6g | ||
| Protein 53.6g | 77 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1292
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