coarse salt and ground pepper
1.5 lbs. frozen cheese tortellini
1 package (10 oz.) frozen peas
2 tbs. butter
1 garlic clove, smashed (NOT pressed)
1/2 cup shredded Parmesean cheese
1. In a large pot of boiling salted water, cook tortellini about 2 minues less than package instructions (so probably for only a couple minutes). Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup of pasta water, drain. Set aside pasta and peas.
2. Melt butter in pasta pot over medium-low heat. Add garlic, cook until fragrant, about 1 minute. Discard garlic.
3. To pasta pot, add pasta and peas, Parmesean, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesean if desired.
Per serving: 674 calories, 18.8 grams fat, 6.7 grams fiber or a whopping 14 WW points.
But it is yummy and super quick - so save your points for a splurge!
from Food magazine, issue 35, September 2006, p. 106
Categories: Categories: Pasta