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Market to Menu Peas

Market to Menu Peas

Darlene Crump's recipe for Penne with Peas:

 

1 lb penne, cooked, drained and cooled.

1 large yellow or red pepper, sliced

cup fresh peas, cooked

cup sliced green onions

blanched sugar snap peas

cup sliced carrots

cup fat free mayo

red wine vinegar

cup fat free milk

cup minced fresh parsley

3 tablespoons Splenda

2 teaspoons crushed pepper corns

 

Combine pasta and vegetables.  Blend mayo, milk, parsley, Splenda and peppercorns.  Dress pasta mixture.  Chill two hours and serve.

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