Roasted Pepper Pasta
By Mary McDougall
Serves: 4
Prep Time: 15 min
Cook Time: 10 min
Ingredients
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
Directions
1
Place a large pot of water on to boil. Drop the pasta into boiling water and cook according to package directions.
2
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.
3
Drain the pasta and place in a bowl. Pour the vegetable mixture over the pasta and toss well to mix. Serve at once.
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