Give pasta a touch of fiery red and a pop of green with a mix of sweet peppers, parsley and crushed red pepper. —Karen Berner, Chief Food Editor
- 3 tablespoons chopped roasted sweet red peppers
- 1 tablespoon chopped fresh parsley
- Dash crushed red pepper flakes
- Hot cooked pasta
- Pasta sauce, optional
- Toss peppers with parsley and pepper flakes. Sprinkle over pasta and, if desired, sauce. Yield: 1 serving.
Originally published as Roasted Red Pepper Pasta Topper in Taste of Home April/May 2015, p51
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