Ingredients:
1 pound bowtie pasta
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1/2 cup vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup frozen peas
1/4 cup chopped fresh parsley
Instructions:
Cook the bowtie pasta according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Add the frozen peas to the skillet and cook for an additional 5 minutes.
Add the cooked bowtie pasta to the skillet and toss to coat with the tomato and pea sauce.
Top with chopped fresh parsley and serv
