Rating: 4 stars 3.8
65 Ratings
  • 5 star values: 25
  • 4 star values: 21
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 6

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!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.

  • Meanwhile, cook pasta as directed on package. Drain.

  • Mix together pasta, red pepper sauce, peas, and parsley.

Nutrition Facts

95 calories; protein 4.2g; carbohydrates 18.5g; fat 0.7g; sodium 186.7mg. Full Nutrition
Advertisement