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Recipes I've Shared:
I made this dish gluten free by using Rice pasta and GF bouillon. You can use more or less of the crushed red pepper to your taste.
Each serving is 2 cups.
This is a recipe that I got from another site but made some changes to suit what I had on hand. I will stick with this version as it went over very well. My husband takes the left overs to work for lunch. Great with a salad and baked potato.
Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein.
A twist on pasta primavera