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INGREDIENTS:
- one red bell pepper
- one green bell pepper
- one small red onion
- 1/2 cup sliced olives
- one ear of white or yellow corn, boiled until tender
- 8 oz of your favorite brown rice pasta
(I suggest Trader Joe’s Brand) - 12 oz of your favorite marinara sauce
(I love Prego!) - Sea Salt
- Mozzarella cheese (optional)
DIRECTIONS:
Dice peppers and onion. Set aside. Cool corn and cut off cob.
Prepare pasta as directed on package. Rinse and drain thoroughly!
Pour pasta sauce in a medium pan. Stir in olives, corn, peppers and onions, reserving a few of the olives for garnish. Cook until sauce is bubbly. Serve immediately over hot pasta on a platter, topping the meal with remaining olives and mozzarella cheese, if desired. Sprinkle with sea salt.
Fresh steamed broccoli or green beans make great side dishes.
Enjoy!!! :)
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Christie Bessinger, Fresno, CA
Publisher, Celiac Scoop Blog
You can reach Christie via Email
Looks wonderful! I do a similar recipe, using homemade good seasonings salad dressing instead of marinara sauce, and obviously it’s a cold pasta salad as opposed to a warm one. But this sounds great, especially with cooler weather coming. Will try your way soon. Thanks!