Slim Red & Green Pasta
2 1/2 lb Red bell peppers -or- Fresh pimentos -OR- 20 oz -- Roasted red peppers -OR- -- canned/jarred pimentos -- (whole or sliced) 1 c Thinly sliced green onions 1 cn Low-sodium g...
Ingredients
- 21/2 lb red bell peppers
- 1can low-sodium garbanzos (1 lb)
- 11/2 tb chopped fresh tarragon
- 3tbsp drained canned capers
- 1lbdried curly pasta
Directions
- 1
2 1/2 lb Red bell peppers -or- Fresh pimentos -OR- 20 oz -- Roasted red peppers -OR- -- canned/jarred pimentos -- (whole or sliced) 1 c Thin
- 2
Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes
- 3
Let cool, then pull off skins, remove stems, and rinse off seeds
- 4
Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife
- 5
Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers
- 6
stir often until steaming, 5 to 7 minutes
- 7
Meanwhile, fill a 5- to 6-quart pan 3/4 full of water
- 8
cover and bring to a boil over high heat