|Onion||1 Large, finely chopped|
|Garlic clove||1 Large, minced / pressed|
|Tomatoes||10 Ounce, peeled, seeded, and chopped (Medium Size)|
|Dry basil||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Rice shaped pasta||8 Ounce (1 Cup)|
|Frozen peas||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
Melt butter in a wide frying pan over medium heat.
Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown (5 to 7 minutes).
Add tomatoes, basil, and 1/4 cup water; reduce heat, cover, and simmer for 10 minutes.
Meanwhile, in a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (about 10 minutes); or cook according to package directions.
Add peas and cream to tomato mixture.
Increase heat to high and bring to a boil; mix in pasta.
Remove from heat and stir in 1/4 cup of the cheese.
Season to taste with salt and pepper.
Serving size: Complete recipe
Calories 2116 Calories from Fat 834
% Daily Value*
Total Fat 93 g143.7%
Saturated Fat 56.6 g283%
Trans Fat 0 g
Cholesterol 303.4 mg101.1%
Sodium 1841.2 mg76.7%
Total Carbohydrates 236 g78.7%
Dietary Fiber 23.3 g93.3%
Sugars 41.2 g
Protein 72 g144.7%
Vitamin A 120.1% Vitamin C 135.3%
Calcium 123% Iron 54.8%
*Based on a 2000 Calorie diet