Pasta with Peppers

Recipe By : Good-For-You Pasta Cookbook ISBN 0-76150124-x



Saute red and yellow peppers in a nonstick pan with 1/4 cup of broth until liquid evaporates. Add onion, 2 more tablespoons of the broth, butter, and cook again until liquid evaporates. Add remaining broth, vermouth, chile sauce, tarragon, and parsley and cook 2 minutes more. Remove from heat and stir in arrowroot mixture. Place over low heat and continue stirring until thickened. Season with salt and pepper to taste.
Meanwhile bring water to a boil, cook pasta al dente, and drain.
Place in a large bowl. Pour sauce over pasta and toss well.


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