tablespoons diced sun-dried tomatoes (not packed in oil)
1/2
cup boiling water
2
teaspoons olive oil, divided
1/2
cup diced onion
2
cloves garlic, minced
2
cups hot cooked small pasta shells
1
cup frozen peas, cooked and drained
1/4
teaspoon plus 1/8 teaspoon salt
Black pepper to taste
2
teaspoons balsamic vinegar or red wine vinegar
1
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.
Peas & Pasta
