Every once in a while the Café’s recipe testers look at student recipes and say: “Yeah, yeah…seen it before.”
Most of the time, they’re right. But why does this pasta work better than “Tuesday night spaghetti drowning in jarred sauce.”
Why This Works
- Roasted red peppers make it taste like you spent an hour cooking.
- Frozen peas sneak in some green without effort.
- Minutes, not hours. Because midterms aren’t waiting.
This is your quick win pasta—homemade feel, easy flair, and way more interesting than the usual red-sauce rut. No chef coat required.
Alfredo Pasta with Red Peppers and Peas
Creamy Alfredo pasta with sweet peas and roasted red peppers (that you don’t have to roast)
Makes: About 4 Helpings | Prep Time: About 7 Minutes | Total Time: About 20 minutes
INGREDIENTS
- 3 cups uncooked farfalle (bow tie) pasta
- 1 1/2 cups frozen sweet peas
- 1 cup low-fat Alfredo sauce (from a jar)
- 1 roasted red pepper from a jar, chopped
- 2 tbsp grated Parmesan Cheese
HOW TO MAKE
- Boil water in a large pot. Add pasta. After 10 minutes of cooking add frozen peas to water. Stir and cook for 3 minutes longer. Drain pasta and peas.
- Return pasta and peas to the pot. Stir in Alfredo sauce, chopped peppers and 2 tablespoons of juice from the jarred red peppers (keeps things from getting sticky).
- Stir in cheese and two big pinches of salt and pepper.
- Warm pasta mixture over low-heat until heated through.
Step Away From The Canned Tomato Sauce 🍅
Sign-up for fast recipe wins and cooking 101 side quests each week. It’s free!
Brent Garell (hey that’s me!) is the founder of College Recipe Cafe. He is the author of The Cook-a-Palooza Experience, 15-Minute Money Saving Meals for Students and your guide inside the Cafe’s e-learning site Cooking Pro Jumpstart.
Thanks for visiting the Café! Let’s Connect
College Recipe Cafe 