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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 2 Garlic cloves - minced

  3. 1/2 Cupped minced scallions

  4. 4 cups 948ml Low-fat low-sodium chicken broth

  5. 1 cup 237ml Frozen peas - thawed

  6. 1/2 cup 31g / 1.1oz Diced tomatoes

  7. 1 cup 110g / 3.9oz Diced carrot

  8. 1/2 teaspoon 2 1/2ml Minced rosemary

  9. 1/2 cup 118ml Wagon wheel pasta

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a stockpot over medium-high heat. Add the garlic and scallions and saute for 2 minutes. Add the remaining ingredients except the pasta, cover, and simmer for 25 minutes.

  2. Add the pasta, pepper, and salt and cook an additional 10 minutes until pasta is tender.

  3. This recipe yields 6 servings. Serving size: 1 cup.

  4. Exchanges Per Serving: 1 Starch, 1/2 Monounsaturated Fat.

  5. Nutrition Facts: Calories 87; Calories from fat 36; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 136mg; Total Carbohydrate 12g; Dietary Fiber 3g; Sugars 4g; Protein 4g.

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