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10 minutes
15 minutes
25 minutes
- 1 pound dry fettuccine pasta
- 0.75 cup frozen green peas
- 1 (14.5 ounce) can diced tomatoes
- 1 cup low-fat sour cream
- 0.75 cup grated Parmesan cheese
- salt to taste
- ground black pepper to taste
- Cook fettuccine in a large pot of boiling lightly salted water for 8 minutes until al dente, adding peas towards the end. Drain the pasta.
- Mix together tomatoes, sour cream, Parmesan, and 1/4 cup of the reserved juice. Stir in pasta and peas, then season with salt and pepper as desired.
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