Fast, healthy and budget-friendly, this pasta dish is a sure-fire midweek winner!
Ingredients
- 2 red capsicum, quartered
- 2 yellow capsicum, quartered
- 350g spaghetti
- 2 teaspoons olive oil
- 1/2 cup fresh white breadcrumbs
- 4 large tomatoes, chopped
- 1/4 cup basil leaves, torn
- 1/4 cup low-fat ricotta cheese
Method
- Step 1Preheat a grill on high heat. Place capsicum, skin side up, on a tray and grill for 10 minutes or until skin turns black. Place capsicum in a plastic bag. Twist top to seal. Set aside for 5 minutes. Peel and discard capsicum skin. Roughly chop capsicum flesh.
- Step 2Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender.
- Step 3Heat oil in a frying pan over medium heat. Add breadcrumbs and cook, stirring, for 2 to 3 minutes or until golden and crisp. Remove from heat.
- Step 4Drain pasta and return to saucepan. Add capsicum, tomato, basil, ricotta and salt and pepper. Toss over low heat until heated through. Divide pasta between serving bowls. Sprinkle with breadcrumbs. Serve immediately.
- Vegetarian
Nutrition
1726 kj
Energy
4.7g
Fat Total
0.9g
Saturated Fat
6.4g
Fibre
15.8g
Protein
1mg
Cholesterol
88mg
Sodium
72.2g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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