Spaghettini with Peas and Herbs - Italian - 9 pts

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* Exported from MasterCook *

 

Spaghettini with Peas and Herbs - 9 pts

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : Quick Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh peas -- or frozen

6 tablespoons soft butter

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

2 tablespoons chopped fresh chives

1 clove garlic -- peeled and crushed

3/4 cup dried spaghettini

salt and freshly ground pepper to taste

freshly grated Parmesan cheese

 

Steam fresh peas in a steamer, or in a covered saucepan, 5-8 minutes. If you are

using frozen peas, cook as directed on the package.

 

Put butter in a bowl and mix in herbs and garlic.

 

Cook spaghettini in salted boiling water as directed on package.

 

Drain spaghettini well and return to the hot pan. Add peas and herb butter and

toss together. Serve at once with salt, pepper, and Parmesan cheese.

 

Makes 4 servings.

 

 

Per Serving: Calories 392; Total Fat 20g (sat fat 12g); Fiber 7g; Carbs 41g;

Protein 1.3g; Chol 51mg; Sodium 489mg.

 

 

This dish is simple to make and it is truly delicious. It comes from the Veneto

area of Northern Italy and I first tried it in a little restaurant just off the

Grand Canal in Venice. Butter is essential, so don't be tempted to use

margarine, cooking oil or even a good olive oil.

 

Description:

" 9 pts "

Cuisine:

" Italian "

S(Formatted by Chupa Babi):

" 02.12.08 "

Copyright:

" 1996 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 256 Calories; 12g Fat (42.2% calories

from fat); 9g Protein; 29g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol;

126mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 1405 0 0

 

 

 

 

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