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Post by chief_cook2 on Feb 20, 2004 16:22:33 GMT -6
Serves 6 servings Prep time: 0 minutes Cook time: 0 minutes Total time: 0 minutes Fat: .61 Carbs: 18.69 Protein: 4.11 Calories: 96.67 Alcohol: 0.00
Ingredients 2 cups red bell pepper, chopped 0.5 cup chicken broth 1 tablespoon chopped fresh oregano 0.25 teaspoon salt 0.25 teaspoon ground black pepper 1 tablespoon tomato paste 1 tablespoon balsamic vinegar 1 teaspoon honey 2 cups bow tie pasta 1 cup blanched green peas 2 tablespoons chopped fresh parsley
Directions 1. Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender. 2. Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor. 3. Meanwhile, cook pasta as directed on package. Drain. 4. Mix together pasta, red pepper sauce, peas, and parsley.
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