Total Time
20mins
Prep 10 mins
Cook 10 mins

Tingly, tasty, pasta, evolved to our tastes from Cooking light.

Ingredients Nutrition

Directions

  1. Coat a large nonstick frypan with cooking spray, add oil.
  2. Place over medium high heat until hot.
  3. Add sweet red pepper and peas, saute 2 to 3 minutes or until veggies are crisp tender.
  4. Add green onions and saute 30 seconds or until onions are barely limp.
  5. Remove from heat, and keep warm.
  6. Combine sour cream and next 5 ingredients in a small bowl, stir well and set aside.
  7. Cook pasta according to package directions, omitting salt and fat, drain.
  8. Place in a serving bowl.
  9. Add veggie mixture and sour cream mixture, toss.
  10. Serve immediately.
Most Helpful

5 5

Very spicy and yummy pasta dish. I doubled the recipe because I wanted to have left-overs to take for lunch. This was very easy to make and low calorie. A tasty way to satisfy my carb craving. Thanks Dorothy.

5 5

Dorothy, I loved these! I usually have bow ties with kasha (buckwheat) and this has opened up a new vista for me. I made a full fat version of the recipe, and it was heavenly! I left off the hot sauce (kids and British husband are not into the spicy thing) and added a drop to my serving at the table. I will be making these again, and again, and again...

4 5

I tried this with lowfat Alfredo sauce because I didn't have sour cream. This was quite good! Thank you.