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Pasta with
Corn, Peas and Red Pepper
- 2 cups (480 ml) penne pasta
- 1 can (14 oz or 398 ml) cream
corn
- 1 cup
(240 ml) frozen corn kernels, defrosted
- 1 cup (240 ml) frozen peas,
defrosted
- 1
roasted red pepper, diced
- 1/2 tsp (3 ml) each salt, pepper and ground celery
seed
- pinch
hot pepper flakes
- 1/2 cup (120 ml) fresh
parsley
Cook the pasta according to package directions. Warm
the cream corn, corn, peas and roasted red pepper in the microwave or on the
stove top.
Mix in the seasonings and then mix with the cooked
pasta. Top with the fresh parsley.
Serves 4.
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