Pasta and Peas

2 ts Olive oil or margarine

1/4 c Chopped onion

1 Garlic clove, minced

1/2 c Sliced fresh mushrooms

1 c Tomato juice

1/2 c Frozen tiny peas

2 oz Fontina or mozzarella

-cheese, shredded 1/2 c Cooked ditalini or other

-tube macaroni 5 ts Chopped fresh parsley

1 ds Each salt and pepper

In 1-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add mushrooms and saute over high heat until mushrooms exude liquid, about 2 minutes; add juice and bring to a boil. Cook until sauce is slightly thickened, about 15 minutes; add peas and cook, stirring occasionally, for 3 minutes longer. Add remaining ingredients and cook, stirring, until cheese is melted. Serve immediately. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.