

Spring vege pasta
(at time of publication)
Ingredients
- spray oil
- 2 capsicums, finely chopped
- 400g can crushed tomatoes
- 2 cups cooked broccoli
- 2 cups cooked peas
- 400g wholemeal spaghetti
- 3 cups rocketarugulaX
- 200g extra-light ricotta cheese
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Instructions
1 Heat a non-stick frying pan with oil spray. When hot add capsicums and stir-fry until browned. Add tomatoes, broccoli and peas. Simmer for 5 minutes.
2 Cook pasta following packet directions.
3 Combine pasta, sauce and rocket. Stir through ricotta and serve. Season with freshly ground black pepper.
Variations
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
-
Calories 449cal
-
Kilojoules 1880kJ
-
Protein 27g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 70g
-
–Sugars 11g
-
Dietary fibre 21g
-
Sodium 120mg
-
Calcium 310mg
-
Iron 6.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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