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Spring vege pasta
Serves: 4
Time to make: 20 mins
Ingredients
- spray oil
- 2 capsicums, finely chopped
- 400g can crushed tomatoes
- 2 cups cooked broccoli
- 2 cups cooked peas
- 400g wholemeal spaghetti
- 3 cups rocket
- 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
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
