SparkPeople Advertisers Keep the Site Free

3 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 78.1
  • Total Fat: 0.4 g
  • Cholesterol: 2.1 mg
  • Sodium: 113.0 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.2 g

View full nutritional breakdown of Roasted Garlic and Green Pea Pasta Sauce calories by ingredient
Report Inappropriate Recipe

Roasted Garlic and Green Pea Pasta Sauce

Submitted by: RHOADAN

Introduction

I found this recipe on the main SparkPeople site under "Food Focus: Garlic," but it wasn't on SparkRecipes. That seemed silly, and besides, it's from a government source, so I figured I 'd add it to the database.

Roasted garlic enhances this smooth, delicious sauce!

(Source: NCI, http://www.5Aday.gov)
I found this recipe on the main SparkPeople site under "Food Focus: Garlic," but it wasn't on SparkRecipes. That seemed silly, and besides, it's from a government source, so I figured I 'd add it to the database.

Roasted garlic enhances this smooth, delicious sauce!

(Source: NCI, http://www.5Aday.gov)

Number of Servings: 6

Ingredients

    1 head garlic or 8 cloves jarred garlic
    1 pound frozen peas (2 cups)
    1 cup nonfat evaporated milk
    2 tsp. grated parmesan cheese
    2 tsp. chopped parsley

Directions

Preheat oven to 350F. Cut off the stem end of the head of garlic exposing the cloves inside. Wrap in foil and bake in preheated oven 1 hour or until very soft. Unwrap and allow to cool. (Or use 8 cloves of jarred garlic.) Drop the peas into boiling water and cook 2 minutes. Drain and toss into a blender. Squeeze the garlic head toward the cut end to collect all the soft flesh. Add to the peas in the blender along with the evaporated milk. Blend until smooth. Push through a sieve and reheat. Serve over pasta with a sprinkling of Parmesan cheese and chopped parsley on top.


Number of Servings: 6

Recipe submitted by SparkPeople user RHOADAN.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Not bad after I spiced it up several notches! I used Basil and Herbs de Provence along with Jane's Crazy Mixed up salt. Straining is not an option but a MUST! thought the fiber might be OK, but you really need to keep that step in there! Other herbs...chervil or mint might be good? - 9/6/10

    Was this review helpful?   yes  No