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2 teaspoon Olive Oil or Margarine
1/4 cup Chopped Onion
1 Garlic Clove, minced
1/2 cup Sliced fresh Mushrooms
1 cup Tomato Juice
1/2 cup Frozen tiny Peas
2 oz Fontina or Mozzarella Cheese, shredded
1/2 cup Cooked Ditalini or other Tube Macaroni
5 teaspoon Chopped fresh Parsley
1 dash Salt and Pepper
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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.
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