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Makes 4 servings
INGREDIENTS
| 225 g (8 oz) |
bow tie pasta |
| 50 ml (1/4 cup) |
olive oil |
| 125 ml (1/2 cup) |
chicken broth |
| 250 ml (1 cup) |
fresh or frozen peas |
| 125 ml (1/2 cup) |
sliced red pepper strips |
| 30 ml (2 tbsp) |
red wine vinegar |
| 2 ml (1/2 tsp) |
oregano |
| 2 ml (1/2 tsp) |
SIFTO Low Sodium Salt |
| 1 ml (1/4 tsp) |
fresh ground pepper |
DIRECTIONS
- Cook pasta as directed on package; set aside.
- Heat olive oil in saucepan over medium heat; add onion and cook 2 minutes or until softened.
- Add chicken broth, peas and red pepper; heat 2 minutes or until peas are tender. Remove from heat; stir in pasta, vinegar, oregano, salt and pepper. Chill until ready to serve.
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