tablespoons diced sun-dried tomatoes (not packed in oil)
cup boiling water
teaspoons olive oil, divided
cup diced onion
cloves garlic, minced
cups hot cooked small pasta shells
cup frozen peas, cooked and drained
teaspoon plus 1/8 teaspoon salt
Black pepper to taste
teaspoons balsamic vinegar or red wine vinegar
tablespoon grated Parmesan cheese
1. Soak sun-dried tomatoes in boiling water 5 minutes. Drain and pat dry with paper towels.
2. Heat 1 teaspoon olive oil in small nonstick skillet over medium heat. Add onion, garlic and tomatoes. Cook and stir 4 to 5 minutes or until onion is soft.
3. Place pasta shells, peas and onion mixture in medium bowl; sprinkle with salt and pepper. Combine vinegar and remaining 1 teaspoon oil; pour over pasta mixture. Toss until combined. Serve with cheese.
Peas & Pasta with Sausage
Cook 3 ounces fat-free Italian sausage and toss with pasta, peas and onion mixture in step 3. Proceed as directed. Protein will increase to 15 grams and calories to 388.