Tangy Dijon Pasta

Photo: Oxmoor House

Yield: 7 servings (serving size: ) (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 0.0%
  • Fat: 2.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 16.5g
  • Fiber: 1.3g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 137mg
  • Calcium: 0.0mg

Ingredients

  • 4 ounces uncooked angel hair pasta
  • 2 cups fresh snow pea pods
  • Cooking spray
  • 1/2 cup diced red onion
  • 1 (2-ounce) jar sliced pimiento, drained
  • 1/3 cup low-fat sour cream
  • 3 tablespoons dry white wine or low-sodium chicken broth
  • 2 tablespoons Dijon mustard

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. Wash peas; trim ends, and remove strings. Cook, uncovered, in a small amount of boiling water 3 minutes. Drain; set aside.
  3. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add onion, and sauté 2 to 3 minutes or until tender. Add pasta, snow peas, and pimiento. Combine sour cream, wine, and mustard in a small bowl; stir well using a wire whisk. Add sour cream mixture to pan. Cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Serve immediately.
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