BLACK-EYED PEAS 'N' PASTA

Black-Eyed Peas 'n' Pasta image

Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through-but I serve this tasty combination of pasta, peas and tangy tomatoes anytime. -Marie Malsch, Bridgman, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup chopped green pepper
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
8 ounces uncooked bow tie pasta (about 3 cups)
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 to 3 tablespoons minced fresh cilantro
1 teaspoon cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes., Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions., Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture.

Nutrition Facts : Calories 266 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 731mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 11g protein.