- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Finish the day with a comforting bowl of pasta. Our vego version is loaded with fresh flavour. Zucchini soaks up the garlic and chilli flavours while the capsicum adds bursts of sweetness.
Ingredients
- 1 large red capsicum
- 1 large yellow capsicum
- 250g pkt dried tagliatelle egg pasta
- 2 tablespoons olive oil
- 1 small brown onion, finely chopped
- 4 garlic cloves, crushed
- 1 long fresh red chilli, finely chopped
- 1 zucchini, finely chopped
- 160ml (2/3 cup) Ardmona Rich & Thick Finely Chopped Tomatoes
- Pinch of caster sugar
- 1/3 cup fresh basil leaves, torn
- 20g (1/4 cup) finely grated pecorino
Method
- Step 1Cook capsicums over a medium gas flame or under a hot grill, turning, for 12-15 minutes or until charred. Transfer to a heatproof bowl. Cover and stand for 5 minutes to lift the skin. Peel. Thinly slice.
- Step 2Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 2 tablespoons liquid. Return pasta to pan.
- Step 3Heat oil in a large frying pan over medium heat. Cook onion, garlic and chilli, stirring, for 2 minutes or until aromatic. Add zucchini. Stir for 3 minutes or until soft. Add tomato, combined capsicum and sugar. Simmer for 5 minutes or until it thickens slightly. Season.
- Step 4Add the capsicum mixture, basil, pecorino and reserved cooking liquid to the pasta. Toss to combine.
- Diabetes friendly
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1496 kj
Energy
12g
Fat Total
3g
Saturated Fat
5g
Fibre
10g
Protein
4mg
Cholesterol
81.43mg
Sodium
5g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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