Peas and Sweet Pepper Pasta
 
4 oz. dried spiral-shaped pasta
2 small orange, red, yellow and/or green sweet peppers, cut into
strips
2 T. olive oil
2 T. water
2 T. lemon juice
1/2 tsp. instant chicken bouillon granules
1 (15 oz.) can sweet peas, drained
1 T. chopped fresh dillweed or basil or 1/2 tsp. dried dillweed or basil,
crushed
 
Cook pasta according to pkg. directions, omitting salt; drain. In large
skillet over medium-high heat cook and stir pepper strips in hot oil, 2
minutes. Carefully stir in water, lemon juice and bouillon
granules. Stir pasta, peas and herb into skillet; toss to coat.
Season to taste with black pepper, if desired.
 
 
 

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