2 tsp Olive oil or margarine
1/4 cup Chopped onion
1 Garlic clove, minced
1/2 cup Sliced fresh mushrooms
1 cup Tomato juice
1/2 cup Frozen tiny peas
2 oz Fontina or mozzarella cheese, shredded
1/2 cup Cooked ditalini or other tube macaroni
5 tsp Chopped fresh parsley
1 dash Each salt and pepper
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In 1-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add mushrooms and saute over high heat until mushrooms exude liquid, about 2 minutes; add juice and bring to a boil. Cook until sauce is slightly thickened, about 15 minutes; add peas and cook, stirring occasionally, for 3 minutes longer. Add remaining ingredients and cook, stirring, until cheese is melted. Serve immediately.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
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