Recipe by Rina
"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!"
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red bell pepper, chopped
chopped fresh oregano
ground black pepper
bow tie pasta
blanched green peas
chopped fresh parsley
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 peas, but wish that I did. Also, I only had the little sweet peppers that you ca buy at Costco (red, yellow, and orange), and thought they were a great substitute for just red bell peppers. Added crushed red pepper 1/8 tsp. and 2 cloves minced garlic to the sauce just to give it a little extra kick. Then I baked some chicken brushing it very lightly with EVOO, salt, pepper, basil, and a little minced garlic. YUM!! I served this up layered--pasta, chicken, and smothered with the sauce.
I thought this was very bland.
This was pretty good.It had a sweet taste to it. My husband liked it and it is low fat.
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-call diet! I was afraid I was going to have to eat dull, dry, flavorless food but making this recipe right out of the gate made me more optimistic.
I actually made this again but doubled the recipe to make it a main meal and my whole family really enjoyed it, including 2 teens and a toddler, as well as my mother, who was visiting.
Used a can of white beans instead of the green peas, and a handful of fresh spinach instead of parsley. I thought I was going to need to add cornstarch to thicken the sauce, but after it had simmered for a few minutes with the cooked pasta and the other ingredients, it thickened up on its own nicely. A very healthy but filling main dish and a nice flavor change from pasta sauce made from a tomato base.
This was an awesome change from the regular old spaghetti sauce. I didn't have peas so I skipped on those but I didn't miss them. This would be awesome over steamed veggies too. Thanks for sharing!
My family loved this pasta! The sauce had a nice bite and couldn't be easier to make even though I had to whip out my blender. ;) I added chicken breast strips that I brushed with olive oil and fresh minced garlic before baking.
This recipe is definitely going in our rotation and next time I will double the sauce and make more pasta so we'll have more leftovers.
Thanks for posting the recipe!
Easy and good. Portions would be a bit small if this was to serve 6, more like 4 I think. I will add shrimp or chicken to it next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Bow-Tie Pasta With Red Pepper Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 6
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