Recipe - Baby Peas Tomato And Cream Sauce

12 ounce Wagonwheel pasta
1 tablespoon Olive oil
1 tablespoon Unsalted butter or:
margarine
1 small Onion; chopped, up to
4 Plum tomatoes; stemmed,
minced
1 Clove garlic; finely chopped
1 pack (10 ounces) frozen baby
green peas
One half cup Light cream
2 tablespoon Chopped fresh basil
1 teaspoon Salt
One half teaspoon Black pepper
Grated parmesan; (optional)

1. Cook wagon wheels in large pot

2. Meanwhile, heat oil and butter in mediumsize skillet over mediumhigh
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 MCRecipe Digest V1 #933 by "Nitro_II "
Nitro_II@classic.msn.com on Nov 29, 97