Roasted Pepper Pasta

Name: Roasted Pepper Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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

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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