Pasta with Roasted Red Pepper Sauce, Asparagus, and Bell Peppers

As I mentioned in my previous post, I was trying to make something red or pink for Valentine’s Day.  Unfortunately, when I finished the sauce, it was more orange than red, so I decided to add some red and orange bell peppers.  We also had some asparagus in the fridge, so I added that as well.


3 cups roasted red pepper sauce (see previous post)
10-15 asparagus shoots
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 lb pasta (I used bowtie), boiled until tender


1.  Steam the asparagus for ~10 mins.  Cut the shoots into halves or thirds depending on how big they are.

2.  Heat the roasted red pepper sauce in a pan on medium heat until boiling.  You can add milk if you want to make it thinner.

3.  Add the asparagus, bell peppers, and pasta to the roasted red pepper sauce.  Serve hot!


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