Roasted Pepper Pasta

Prep: 15 minutes Cook: 10 minutes



  • 1 pound Tinkyada brown rice spiral pasta
  • 1 bunch green onions, chopped
  • 1/4 cup vegetable broth
  • 15 ounce can garbanzo beans, drained and rinsed
  • 10 ounce jar roasted red peppers, chopped
  • 1/3 cup fresh basil, slivered
  • 1 tbsp capers
  • 1/4 - 1/2 tsp crushed red pepper


Place a large pot of water on to boil. Drop the pasta into boiling water and cook according to package directions.

Meanwhile, place the green onions and broth into a non-stick saute pan. Cook for 2 minutes, stirring frequently. Add the remaining ingredients and cook, stirring frequently for 5 more minutes.

Drain the pasta and place in a bowl. Pour the vegetable mixture over the pasta and toss well to mix. Serve at once.