Peel and chop the onion and garlic cloves.

Clean and chop the red bell pepper, discarding the interior seeds and veins.

Thaw the frozen peas and corn by placing them in bowls of warm water for 5 minutes or until warm.

Clean and dice the purple cabbage and set it aside.

Add oil to a pan and add in the chopped onion and garlic and saute for about 9 minutes over a medium flame/heat. Make sure to stir often so the onion/garlic doesn’t burn.

While onion/garlic are sauteing, bring a pot of water to boil.

When water is boiling, drop the pasta in there and boil for 7-8 minutes or until “al-dente.”

When onions and garlic are lightly browned and in the red bell pepper and saute for about 3 minutes. When done, turn off the stove.

When pasta is ready, drain, and toss the pasta into the onion/garlic/red bell pepper mixture, squeeze in half a lime, and season with salt and pepper. 

Sprinkle in the parsley.

Then toss until all ingredients are well incorporated. 

Serve with the thawed peas, corn, and chopped purple cabbage.