Black-Eyed Peas ‘n’ Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through—but I serve this tasty combination of pasta, peas and tangy tomatoes anytime. —Marie Malsch, Bridgman, Michigan
Ingredients
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1 tablespoon olive oil
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1 cup chopped green pepper
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1/2 cup chopped onion
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1 jalapeno pepper, seeded and chopped
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3 garlic cloves, minced
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1 can (28 ounces) crushed tomatoes
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8 ounces uncooked bow tie pasta (about 3 cups)
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
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1 to 3 tablespoons minced fresh cilantro
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1 teaspoon cider vinegar
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1 teaspoon sugar
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1 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes.
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2.
Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions.
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3.
Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture.
Nutrition Facts
1 cup: 266 calories, 4g fat (1g saturated fat), 0 cholesterol, 731mg sodium, 50g carbohydrate (10g sugars, 6g fiber), 11g protein.
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