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Peas and Pasta

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 chopped white or yellow onion
4 cloves garlic, sliced thin
2 Tbsp olive oil
1 package frozen peas
2 cups chicken broth (or vegetable broth)
1 tsp Lea and Perrins Worcestershire Sauce
1 tsp fresh ground pepper
1/2 tsp garlic salt
1/2 package small shell pasta (precooked and drained)*
1 cup grated parmesan or Romano cheese
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Let's Make It
1
Saute onions and garlic in olive oil. When onions are translucent, add frozen peas and continue to saute, stirring often (about 4 minutes).
2
Add chicken broth, Lea and Perrins Worcestershire Sauce, ground pepper, and garlic salt and bring to a boil. Reduce heat and add cooked pasta shells. Continue to heat about 4 minutes. Top with grated parmesan or Romano cheese and serve.
3
* Pasta is best if cooked the day before. Cook until almost done and drain. Then rinse pasta. After it is drained completely and cooled, add 1 Tbsp. of olive oil and stir. Then place in plastic Ziploc bag and place in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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