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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tingly, tasty, pasta, evolved to our tastes from Cooking light. Ingredients:
vegetable oil cooking spray |
1 teaspoon vegetable oil |
1 small sweet red pepper, seeded and chopped |
1/2 cup frozen peas, thawed |
2 green onions, cut into 1 inch pieces |
2/3 cup nonfat sour cream |
2 tablespoons skim milk |
1/8-1/4 teaspoon cayenne pepper |
1/8 teaspoon chili powder |
2 -4 drops hot sauce |
1 clove garlic, smashed |
4 ounces farfalle pasta, uncooked (bow tie pasta) |
Directions:
1. Coat a large nonstick frypan with cooking spray, add oil.
2. Place over medium high heat until hot.
3. Add sweet red pepper and peas, saute 2 to 3 minutes or until veggies are crisp tender.
4. Add green onions and saute 30 seconds or until onions are barely limp.
5. Remove from heat, and keep warm.
6. Combine sour cream and next 5 ingredients in a small bowl, stir well and set aside.
7. Cook pasta according to package directions, omitting salt and fat, drain.
8. Place in a serving bowl.
9. Add veggie mixture and sour cream mixture, toss.
10. Serve immediately.
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