Tangy Pasta 'n' Peas Recipe

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“Fresh from the garden snow peas are wonderful for this,” writes Janice Mitchell of Aurora, Colorado,” but frozen ones are fine when the garden is covered with snow!”

This recipe is:

Quick

Diabetic Friendly

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Tangy Pasta 'n' Peas Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

5 20 25

Ingredients

4 ounces uncooked angel hair pasta
2 cups fresh or frozen snow peas
1/2 cup chopped red onion
2 teaspoons butter
6 tablespoons sour cream
3 tablespoons white wine or chicken broth
1 jar (2 ounces) sliced pimientos, drained
1 tablespoon Dijon mustard

Directions

Cook pasta according to package directions, adding peas during the last 2-3 minutes. Meanwhile, in a large skillet, saute onion in butter until tender. Reduce the heat. Stir in the sour cream, wine or broth, pimientos and mustard; heat through.
Drain pasta and peas; add to sauce and toss to coat. Yield: 5 servings.

Nutritional Facts 3/4 cup equals 179 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 107 mg sodium, 24 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Tangy Pasta 'n' Peas in Simple & Delicious January/February 2008, p64