Pasta Con Fagioli
INGREDIENTS:
2 ts Olive oil or margarine 2 oz Fontina or mozzarella
1/4 c Chopped onion -cheese, shredded
1 Garlic clove, minced 1/2 c Cooked ditalini or other
1/2 c Sliced fresh mushrooms -tube macaroni
1 c Tomato juice 5 ts Chopped fresh parsley
1/2 c Frozen tiny peas 1 ds Each salt and pepper
2 ts Olive oil or margarine 2 oz Fontina or mozzarella
1/4 c Chopped onion -cheese, shredded
1 Garlic clove, minced 1/2 c Cooked ditalini or other
1/2 c Sliced fresh mushrooms -tube macaroni
1 c Tomato juice 5 ts Chopped fresh parsley
1/2 c Frozen tiny peas 1 ds Each salt and pepper
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]
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]