Capsicum and basil pasta salad

Serves: 8

Time to make: 30 mins

Ingredients

More weights & measures

250g wholegrain penne pasta

spray oil

2 large courgettezucchiniXszucchini, summer squashX, thinly sliced

1 red onion, cut in thin wedges

1 large red capsicum, thickly sliced

1 large yellow capsicum, thickly sliced

2 cloves garlic, minced

2 tablespoons capers, drained, rinsed

2 tablespoons brown sugarlight brown cane sugarX

¼ cup red wine vinegar

¼ cup olive oil

⅔ cup fresh basil, torn

50g baby spinach

1 tablespoon pine nuts, toasted (optional)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Bring a large saucepan of water to the boil. Add pasta and cook following packet directions or until al dente. Drain cooked pasta and refresh under cold running water. Drain again and transfer to a large bowl.

2 Meanwhile, spray a grill pan with oil and set pan over a medium-high heat. Grill courgettes for 1-2 minutes or until tender. Transfer to pasta bowl.

3 Heat 1 tablespoon of the olive oil in a large deep frying pan set over a medium heat. Cook onion, capsicums and garlic, stirring, for 5-7 minutes or until soft. Add capers, sugar and red wine vinegar. Stir mixture and bring to the boil.

4 Add onion mixture, basil, spinach and remaining olive oil to pasta bowl. Sprinkle salad with pine nuts and serve.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 217 cal

Kilojoules 910 kJ

Protein 6 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 5 g

Dietary fibre 5 g

Sodium 80 mg

Calcium 40 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.