Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 168.2
Total Fat 4.2 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.5 g
Cholesterol 6.6 mg
Sodium 197.5 mg
Potassium 233.4 mg
Total Carbohydrate 21.9 g
Dietary Fiber 4.1 g
Sugars 3.4 g
Protein 12.3 g
Vitamin A 30.5 %
Vitamin B-12 13.5 %
Vitamin B-6 7.7 %
Vitamin C 14.3 %
Vitamin D 2.5 %
Vitamin E 1.1 %
Calcium 17.9 %
Copper 11.3 %
Folate 10.1 %
Iron 12.8 %
Magnesium 10.7 %
Manganese 46.6 %
Niacin 6.7 %
Pantothenic Acid 11.2 %
Phosphorus 13.7 %
Riboflavin 9.4 %
Selenium 29.6 %
Thiamin 15.5 %
Zinc 8.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pea and Macaroni Pie

View the full Pea and Macaroni Pie Recipe & Instructions
Submitted by: VICTORIAV

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pea and Macaroni Pie

57 calories of Macaroni, whole-wheat, (0.33 cup elbow shaped)

37 calories of Peas, frozen, (0.33 cup)

26 calories of Kraft 2% Shredded Cheddar Cheese, (0.08 cup)

23 calories of Soy Milk, (0.25 cup)

11 calories of Egg substitute, liquid (Egg Beaters), (0.08 cup)


Nutrition & Calorie Comments  

add red bell pepper, broccoli, onion and a small chicken breast. Changed the calories but what a great recipe. Submitted by:
CD12921344
(9/29/12)
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Looks right up my alley. Also I really like Dreamfields pasta, mentioned below, due to severe carbs restrictions on my part. I just want to add that you might want to consider using House Foods Shirataki Nooodles Substitute Elbows, yes elbows. Can't get much lower in calories or carbs. Submitted by:
PAULEAP
(12/23/11)
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I see no reason to use faux foods such as egg substitu, low fat cheese and soy milk since using the real thing will not increase the calorie count in a major way but will significantly increase the nutritional value. The substitutions are fine for those who have dietary intolerance. Submitted by:
SERGEANTMAJOR
(12/23/11)
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This is something my mother-in-law used to make, God rest her soul, full fat everything of course, and I still have the recipe written in her handwriting. My sons loved it when the were little, called it peas and pasta, haven't thought of it in yrs. Thanks for this version and the ideas in comments! Submitted by:
MYDONNA13
(12/23/11)
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Good starter recipe. Next time I'll cut down the liquid a little as it's a bit runny on the bottom, but not bad. (I used regular cheese instead of 2% to give it more flavor, so the calories are higher too.) Submitted by:
MUFFIY831
(11/28/11)
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Great recipe, used it as a basic and added to it. Mushrooms, diced red peppers, a couple of left over green onions, diced celery stems and leaves and 2 handfuls of torn kale. Seasoned with garlic powder, salt, pepper, red pepper flakes and sweet basel. Sooo tastey, thank you! hugs,deb Submitted by:
DAMSELFLY3
(9/6/11)
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I added a can drained petite diced tomatoes, 2 small packages of tuna (drained), and a 6oz. container of plain yogurt to the main dish. Then, I added salt, pepper, paprika, and fresh parsley. On top, I sprinkled some Old Bay. I realize this is different from the orig. rec, but very delicious! Thanks Submitted by:
ABOLTERS
(4/23/11)
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Sounds okay--I may try this (with plenty of added seasonings) but instead of whole wheat pasta I like to use Smart Pasta (comes in a purple box). It looks and tastes like regular white enriched pasta but has fiber and vitamins added. I use this because I can't stand the taste of whole wheat pasta. Submitted by:
SANSIMEONGIRL
(12/23/10)
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This sounds like a good recipe to try but I'll substitute cooked lentils or split peas as no one else in my family is fond of green peas. I'll also use whole wheat pasta (trying to add fiber to my DH's diet per doctor's order). Submitted by:
DMSGLASS
(12/23/10)
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I add 1/2 tsp. dry mustard &-pepper and sometimes a protein very good vanilla So Nice soy milk is flavourful nm Submitted by:
NORAHMAE
(3/21/10)
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We made the recipe tonight with a can of tuna packed in water and some substitutions (regular shell macaroni, 2% milk and Velveeta). It was a colorful and complete dinner for my daughter and me. I'd make it again with the whole grain pasta, fat-free soy milk and low-fat cheddar. Submitted by:
TDEMJANEC
(3/17/10)
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Mmmmm, comfort food! I used skim milk instead of soymilk (only had vanilla sweetened soymilk on hand) and used the new high fiber white pasta for more tender macaronis. This is a great mac n cheese by itself, and can have add-ins for variety! Submitted by:
CD5624815
(3/17/10)
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might try this with some added protein. Submitted by:
BECKA525
(3/17/10)
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I don't really get people saying this sounds or was bland, did you not see the last line "salt, pepper, seasonings to taste"? I guess if it was bland, you didn't follow the directions and season it to your particular taste. It sounds great to me, if it is bland, I will, hello, follow the directions Submitted by:
NIKILB
(2/12/10)
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Good basic recipe. Additions of sweet onions, a little garlic, fresh grape tomatoes, and fresh parsley and ground red pepper flakes would ad flavors and keep the calorie count low. Yummie!!! Peas are so good for you and this is a good way to add them in. Submitted by:
SKINNYROBIN100
(2/7/10)
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the calories are so low you can use cows or condensed milk and a second kind of cheese. Throw in a protein like a smoked sausage or left over chicken and top with bread crumbs and it still would be low and jazzed up some. Submitted by:
NADS1959
(2/7/10)
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