Bow-Tie Pasta With Red Pepper Sauce

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!

Step: 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.

Step: 2

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

Step: 3

Meanwhile, cook pasta as directed on package. Drain.

Step: 4

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

Per Serving: 95 calories; protein 4.2g; carbohydrates 18.5g; fat 0.7g; sodium 186.7mg.

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