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Correo Electrónico
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Ingredientes
- 6 lbs bowtie pasta
- olive oil as needed
- 2 lbs peeled and diced spanish onions
- 2 lbs washed and de-seeded green bell peppers
- 1 lb washed and peeled green scallions
- 1/2 cup freshly minced garlic
- 2 gallons diced tomatoes (10 cans)
- 2 quarts chicken broth
- 1 lb frozen corn
- 1 gallon chicken peas
- 1/2 cup fresh or dry thyme
- 4 each bay leaves
- 1 Tbsp cayenne pepper
- fresh parsley
- salt and pepper
Direcciones
- Bring some salted water to a boil, add the pasta and cook until done, for about 10 minutes or according to package directions.
- In the tilt grill, heat the olive oil.
- Add some onions, bell peppers, and acallions, saute for 2 to 4 minutes or until tender.
- Stir in the garlic and saute for a few seconds, then stir in the tomatoes, broth and ccorn and simmer for 5 minutes.
- Add chick peas, thyme, bay leaves, anf cayenne pepper and simmer.
- Boil down to thicken the sause or conversely add more broth if you want it loose.
- Remove bay leaves before serving. Toss pasta in olive oil then pan-up.
- After pasta is penned-up, top with sause and fresh chopped parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 50 servings | |
| Calories 38 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 312mg | 9% |
| Total Carbs 8.11g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.43g | 2% |
| Protein 1.86g | 3% |
