Pasta and Peas

• 2 teaspoons olive oil or margarine
• 1/4 cup onions chopped
• 1 each garlic cloves minced
• 1/2 cup mushrooms fresh, sliced
• 1 cup tomato juice
• 1/2 cup peas, frozen tiny
• 2 ounces fontina cheese or mozzarella, shredded
• 1/2 ditalini or other tube macaroni, cooked
• 5 teaspoons parsley leaves fresh, chopped
• 1 x salt and black pepper to taste

1. In 1-quart saucepan heat oil; add onion and garlic and saute until onion is translucent.
2. Add mushrooms and saute over high heat until mushrooms exude liquid, about 2 minutes; add juice and bring to a boil.
3. Cook until sauce is slightly thickened, about 15 minutes; add peas and cook, stirring occasionally, for 3 minutes longer.
4. Add remaining ingredients and cook, stirring, until cheese is melted.
5. Serve immediately.

olive oil, onions, garlic, mushrooms, tomato juice, peas, fontina cheese, macaroni, parsley, salt

Taken from recipeland.com/recipe/v/pasta-peas-43505 (may not work)