Bow-Tie Pasta With Red Pepper Sauce

Bow-Tie Pasta With Red Pepper Sauce

44

"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!"

Ingredients

{{adjustedServings}} servings 95 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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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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Reviews

44
  1. 60 Ratings

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This was pretty good.It had a sweet taste to it. My husband liked it and it is low fat.

I really liked this recipe, but made a few changes to make it a main course instead of a side dish. I used brown rice penne pasta (delicious and healthy) instead of bow-tie. I didn't have any ...

I am shocked at how wonderfully tasty and delicious this recipe was. I never would have thought to make a sauce out of bell peppers but this recipe was awesome. What a way to start out my low-ca...