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Italian Pasta and Peas

 Italian Pasta and Peas
If your family doesn't care for peas, substitute frozen green beans or broccoli. By stirring in cubed cooked chicken or ham, this becomes a mouthwatering main dish with little effort.—Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups water
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1 package (4.1 ounces) quick-cooking bow tie pasta and Parmesan/Romano sauce mix
  • 1 cup frozen peas
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon dried oregano

Directions

  • In a large saucepan, combine the water, milk and butter; bring to a
  • boil. Stir in pasta and sauce mix. Cook over medium heat for 8
  • minutes, stirring occasionally.
  • Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or
  • until pasta is tender. Remove from the heat. Sauce will thicken upon
  • standing. Yield: 4 servings.
Editor's Note: This recipe was tested with Lipton's Bow Tie Pasta in a Creamy Parmesan and Romano Cheese Sauce Mix.
Nutritional Facts: 1 serving (1 cup) equals 190 calories, 6 g fat (3 g saturated fat), 17 mg cholesterol, 574 mg sodium, 26 g carbohydrate, 3 g fiber, 8 g protein.