Bow-Tie Pasta With Red Pepper Sauce


You can make this dish anytime of the year, but it is especially good in the Spring with garden fresh peas and parsley. Simple, yet very tasty!

6 servings


  • 2 cups red bell pepper, chopped

  • ½ cup chicken broth

  • 1 tablespoon chopped fresh oregano

  • ¼ teaspoon salt

  • ¼ 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


  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.

Nutrition Facts (per serving)

95 Calories
1g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 95
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 187mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 4g
Vitamin C 70mg 350%
Calcium 21mg 2%
Iron 1mg 7%
Potassium 259mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.