Ingredients
- 1 garlic clove
- 1 c tomato juice
- 1/2 c tiny peas (frozen)
- 1/2 c ditalini (cooked)
- 1/2 c mushrooms (sliced fresh)
- 1/4 c onion (chopped)
- 2 oz fontina
- 2 ts olive oil
- 5 ts parsley (chopped fresh)
- 1 ds 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]
