Baby Peas, Tomato and Cream Sauce

Baby Peas, Tomato and Cream Sauce
Servings: 4 Prep 15 mins Cook 10 mins

Ingredients

  • 12 ounces wagon-wheel pasta
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter or margarine
  • 1 small onion, chopped
  • 4 plum tomatoes, stemmed, diced
  • 1 clove garlic, finely chopped
  • 1 package (10 ounces) frozen baby green peas
  • 1/2 cup light cream
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Grated Parmesan (optional)

Make It

1. Cook wagon wheels in large pot of boiling water.

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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 556, Fat, total (g): 18, chol. (mg): 4, sat. fat (g): 8, carb. (g): 83, pro. (g): 17, sodium (mg): 609, Percent Daily Values are based on a 2,000 calorie diet.