Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light October 1997

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Recipe Summary

Yield:
4 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat until hot. Add carrot and next 4 ingredients (carrot through garlic); sauté 3 minutes. Stir in tomato juice and basil; simmer 3 minutes. Add peas, salt, and pepper; cook 2 minutes. Add pasta; toss well. Sprinkle with cheese.

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Nutrition Facts

175 calories; calories from fat 25%; fat 4.9g; saturated fat 1.1g; mono fat 2.8g; poly fat 0.6g; protein 6.4g; carbohydrates 26.4g; fiber 2.4g; cholesterol 2mg; iron 1.8mg; sodium 357mg; calcium 75mg.
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