Bow-Tie Pasta With Red Pepper Sauce Recipe -
Bow-Tie Pasta With Red Pepper Sauce Recipe

Bow-Tie Pasta With Red Pepper Sauce

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"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Jun 22, 2003

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

Most Helpful Critical Review
Jan 15, 2010

I thought this was very bland.

Apr 24, 2008

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.

Sep 26, 2008

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.

Jan 22, 2009

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.

Aug 07, 2008

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!

Apr 04, 2007

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!

Jun 23, 2003

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.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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