Pasta con piselli
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pasta con piselli calories by ingredient
Introduction
A hearty soup with pasta for a cold winter night. A hearty soup with pasta for a cold winter night.Number of Servings: 8
Ingredients
-
2 28oz cans low sodium diced tomatoes with juice
4 to 6 cups water
2 tbsp garlic powder
2 tsp salt or to taste
1 tsp black pepper or to taste ( you can substitute red pepper flakes for this if you want heat)
1 tbsp dried parsley
3 cups frozen sweet peas, defrosted
12 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)
Directions
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.