Italian Peas with Tomatoes and Basil Sauce - 17g Carbohydrate; 5g Dietary Fiber

Peas with Tomatoes and Basil Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
2 slices smoked pancetta -- or 5 slices smoked bacon, diced
2 tablespoons olive oil
1 small onion -- peeled and minced
1 garlic clove -- peeled and crushed
14 ounces tomatoes -- (1 can)
salt and freshly ground pepper to taste
10 ounces frozen peas -- (1 package)
3 sprigs fresh basil leaves -- leaves only, chopped
To serve: cooked pasta to serve 4 people
fresh basil leaves

Saute pancetta or bacon in oil for 2 minutes. Add onion and garlic and continue cooking 3-4 minutes until onion has softened. Do not brown. Add tomatoes and juice, salt and pepper and bring to a boil. Cover and cook over medium heat 10 minutes. Add peas and chopped basil and return to a boil. Cook 2-3 minutes longer. Toss with pasta and serve at once. Garnish with fresh basil. Makes 4 servings. A deliciously smoky aroma distinguishes this recipe from Tuscany. I came across the dish in a small restaurant in the red-brick village of Poggi Bonzi in Central Tuscany. The proprietor gave me an outline of the recipe - the rest was up to me.

Per Serving (excluding unknown items): 366 Calories; 17g Fat (41.5% calories from fat); 36g Protein; 17g Carbohydrate; 5g Dietary Fiber; 79mg Cholesterol; 3145mg Sodium. Exchanges: 1/2 Grain(Starch) ; 4 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0