Recipe courtesy of Michele Urvater
Pasta with Ivory Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 786
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 107
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 42
- Cholesterol
- 69
- Sodium
- 2266
Ingredients
2 cups Ivory sauce 1 tablespoon sliced scallion
1 cup thawed frozen "mixed vegetables" 1/2 cup grated Pecorino cheese
1 cup canned black eyed peas, Salt and pepper
drained and rinsed 8 ounces cooked dry pasta,
A few sun-dried tomatoes packed short shape in oil
Directions
- Bring Ivory sauce to a boil. Add vegetables and peas and bring to a simmer. Pat dry sun-dried tomatoes and cut into slivers. Add to sauce with scallions. Stir in half of cheese; reserve other half for garnish. Spoon sauce over pasta and garnish with cheese.