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Black-Eyed Peas 'N' Pasta

SUBMITTED BY: Marie Malsch

"'Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through, but I serve this tasty combination of pasta, peas and tangy tomatoes sauce any time,' writes Marie Malsch of Bridgman, Michigan."
PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped*
  • 3 garlic cloves, minced
  • 1 tablespoon olive or canola oil
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15.5 ounce) can black-eyed peas, rinsed and drained
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups hot cooked bow tie pasta

DIRECTIONS

  1. In a large skillet, saute green pepper, onion, jalapeno and garlic in oil for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes. Stir in peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta and serve immediately.

FOOTNOTES

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
  • Nutritional Analysis: One serving (1 cup) equals 266 calories, 3 g fat (trace saturated fat), 0 cholesterol, 866 mg sodium, 49 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 very lean meat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2008 by Krista
Quick, easy and delicious. I didn't think it would be so flavorful but it was a hit that my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2008 by HOPEANN
This was really good. I would change one thing- the ratio of black eyed peas to pasta. I... MORE


 
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