Italian Summer Sauce - 24g Carbohydrate; 6g Dietary Fiber

Summer Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
2 tablespoons melted butter
2 tablespoons olive oil
8 ( to 10 ) green onions -- chopped
1/2 pound small button mushrooms -- halved
1 cup whipping cream
1/2 cup vegetable stock
salt and freshly ground pepper to taste
1/2 pound fresh peas -- or frozen peas
4 small tomatoes -- chopped
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Heat butter and oil in a saucepan and saute green onions until soft. Add mushrooms and cook 2-3 minutes. Add cream, stock, salt and pepper and bring to a boil. Boil rapidly 2-3 minutes. Add peas and cook until peas are tender and sauce has thickened. Add tomatoes. Return to a boil and cook 1 minutes before serving. Spoon over pasta and serve with freshly grated Parmesan cheese. Makes 4 servings.

VARIATIONS:
1. Use yogurt instead of cream. Stabilize with 1 T. cornstarch, potato starch or flour.
2. Serve sprinkled with 2 T. chopped fresh chervil.

I call this 'Summer Sauce' because it is best made with fresh garden peas and tomatoes. However, it can also be made with frozen peas. In this case, boil the cream sauce for an additional 1-2 minutes before adding the peas. The sauce goes well with any kind of tubular pasta. Serve with a salad of oakleaf lettuce and crusty whole-wheat rolls.

Per Serving (excluding unknown items): 431 Calories; 36g Fat (71.8% calories from fat); 8g Protein; 24g Carbohydrate; 6g Dietary Fiber; 97mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch) ; 2 Vegetable; 0 Non-Fat Milk; 7 Fat.
Nutr. Assoc. : 0 0 0 900231 0 0 0 0 0 0 0