Jamaican Rasta Pasta | The Whole Grains Council

Ingredients

• 6 ounces whole grain penne or rotini pasta (to yield about 3 cups cooked pasta)
• 2 tablespoons olive oil
• 3 bell peppers, thinly sliced
• ½ cup peas
• 1 carrot, chopped
• ½ onion, sliced
• 2 garlic cloves, minced
• 3 tablespoons jerk seasoning
• 2 fresh thyme sprigs
• ¼ cup low sodium vegetable stock