Vegetable Pasta With Sun-Dried Tomato Sauce

• 2 cups uncooked bow tie pasta
• 1-1/4 cups half-and-half cream
• 1/3 cup sun-dried tomato spread
• 1 large sweet red pepper, julienned
• 1 large sweet yellow pepper, julienned
• 1 cup sliced fresh mushrooms
• 1 small onion, sliced
• 5 teaspoons olive oil
• 1 package (10 ounces) frozen peas, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh parsley and grated Parmesan cheese, optional

1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine cream and sun-dried tomato spread until blended. In a large skillet, saute peppers, mushrooms and onion in oil until crisp-tender. Reduce heat. Add cream mixture; bring to a gentle boil. Cook and stir for 2 minutes.
2. Stir in the peas, salt and pepper. Drain pasta; add to sauce mixture. Cook for 5 minutes or until heated through. Garnish with parsley and cheese if desired.

pasta, cream, tomato spread, sweet red pepper, sweet yellow pepper, mushrooms, onion, olive oil, frozen peas, salt, pepper, parsley

Taken from www.tasteofhome.com/recipes/vegetable-pasta-with-sun-dried-tomato-sauce/ (may not work)