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Nutrition Facts
Serving Size 1 (263g) Recipe makes 4 servings
Calories 153
Calories from Fat 36		(24%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 518mg		21%
Potassium 703mg		20%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 7.9g	31%
	Sugars 10.9g
Protein 6.2g		12%
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Sweet Peas and Carrots in a tomato sauce

Recipe #10386 | 30 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Nye McClelland
Jul 24, 2001

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon olive oil
3 medium carrots, scrubbed and diced
1 small diced onion
1 1/2 cups tomato sauce
1 freshly-squeezed lemon
2 cups frozen sweet peas
4 cloves garlic, chopped
salt and pepper
1/2 teaspoon dill weed

Directions

1
In a pot heat olive oil and add the carrots.
2
Saute carrots for about 6 min on a med-high heat.
3
Then add the onions and saute until the onions are slightly soft.
4
In sequence add in the remaining ingrediants to the pot and bring to a boil, then lower to a low heat and simmer until carrots are tender.
5
Sever with a side of pasta or over rice.

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Featured Reviews for This Recipe

From: lenalena

On Jan 2, 2006

I used sieved tomatoes and did not add any extra salt. I used about the same amount of carrots as peas. I liked it both with brown basmati rice and wholewheat pasta.

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From: Tebo

On Aug 23, 2002

I enjoyed this. I did not have 2 cups of peas (must shop more??) so I used a can of mixed beans along with the carrots. Turned out just fine. Excellent over rice. May try it on pasta soon as i have "planed overs!!"

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From: Anu

On Apr 2, 2002

This was a great side for rotis (Indian bread). I didn't have tomato sauce, so I used 5 tablespoons of tomato paste with 3/4 cup water (for 2 servings). I also omitted the dill weed which I didn't have, and added some dried oregano and basil for flavour. Thanks, I will definitely make this again!

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