Time: 25 minutes
Makes 2 servings

Per serving:

Calories 240
Protein 12 g
Fat 6 g
Carbohydrates 35 g
Calcium 202 mg
Sodium 541 mg
Cholesterol 12 mg
dietary fiber 4 g

Ingredients:

¼ cup chopped onion
1 teaspoon olive oil
1 garlic clove, minced
2 cups canned Italian tomatoes, pureed
½ cup frozen tiny peas
1 cup cooked rotelle (spiral macaroni), hot
¼ cup part-skim ricotta cheese
1 tablespoon grated Parmesan cheese

Instructions:

1. In shallow 1-quart microwavable casserole combine first 3 ingredients, stirring to coat; microwave on High (100%) for 1 minute. 2. Set sieve over casserole and pour pureed tomatoes through sieve into casserole, discarding solids. Add peas and stir to combine. Cover with wax paper and microwave on High for 10 minutes. Stirring once every 3 minutes. 3. To serve, in serving bowl combine pasta and half of the tomato mixture and stir to combine. Top with remaining tomato mixture, the ricotta cheese, and Parmesan cheese.