Directions:
- Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
- Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
- Meanwhile, cook pasta as directed on package. Drain.
- Mix together pasta, red pepper sauce, peas, and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.87 Kcal (1406 kJ) | ||
| Calories from fat | 14.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 2% | |
|---|---|---|---|
| Sodium | 175.23mg | 7% | |
| Potassium | 189.28mg | 4% | |
| Total Carbs | 65.72g | 22% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 11.06g | 44% | |
| Protein | 14.03g | 28% | |
| Vitamin C | 76.4mg | 127% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 30.6mg | 170% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 159.86 Kcal (669 kJ) | ||
| Calories from fat | 6.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 2% | |
|---|---|---|---|
| Sodium | 83.41mg | 7% | |
| Potassium | 90.09mg | 4% | |
| Total Carbs | 31.28g | 22% | |
| Sugars | 3.38g | 28% | |
| Dietary Fiber | 5.26g | 44% | |
| Protein | 6.68g | 28% | |
| Vitamin C | 36.4mg | 127% | |
| Vitamin A | 0.8mg | 53% | |
| Iron | 14.6mg | 170% | |
| Calcium | 23.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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