Pasta Pilaf Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Butter/Margarine2 Tablespoon
 Onion1 Large, finely chopped
 Garlic clove1 Large, minced / pressed
 Tomatoes10 Ounce, peeled, seeded, and chopped (Medium Size)
 Dry basil1 Teaspoon
 Water1⁄4 Cup (4 tbs)
 Rice shaped pasta8 Ounce (1 Cup)
 Frozen peas3⁄4 Cup (12 tbs)
 Whipping cream1⁄2 Cup (8 tbs)
 Grated parmesan cheese2⁄3 Cup (10.67 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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 mg

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

Directions

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.
Drain well.
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.
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