Pasta con piselli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 28oz cans low sodium diced tomatoes with juice4 to 6 cups water2 tbsp garlic powder2 tsp salt or to taste1 tsp black pepper or to taste ( you can substitute red pepper flakes for this if you want heat)1 tbsp dried parsley3 cups frozen sweet peas, defrosted12 oz uncooked Barilla Cellentani, about 3/4 of a box(or any short-cut pasta you like)2 tsp sugar (if the soup is too sour)Romano Cheese (optional)
In a 6 quart sauce pot, blend tomatoes, 3 cups water, garlic powder, salt, pepper, parsley, and peas. Bring to a boil, stirring frequently. Lower to a high simmer, add pasta. Bring back to simmer, stir every five minutes, add water if soup is too thick. Cook until pasta is tender. Add sugar if necessary. Serve with your favorite grating cheese.
Makes eight 12 oz servings.
FYI, if this soup is stored overnight, the pasta will absorb most of the liquid. Don't dilute. Just put on a layer of shredded asiago, provolone, or mozarella and have it as a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user GERRIHAN654.
Makes eight 12 oz servings.
FYI, if this soup is stored overnight, the pasta will absorb most of the liquid. Don't dilute. Just put on a layer of shredded asiago, provolone, or mozarella and have it as a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user GERRIHAN654.
Nutritional Info Amount Per Serving
- Calories: 252.9
- Total Fat: 3.9 g
- Cholesterol: 11.1 mg
- Sodium: 543.2 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 4.5 g
- Protein: 12.2 g
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