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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.