Recipes
Peperonata tagliatelle
Sweet pan-fried peppers are teamed with earthy spinach in this delicious veg-packed pasta dish
Sweet pan-fried peppers are teamed with earthy spinach in this delicious veg-packed pasta dish
(13 votes)
Cook: 30 Mins
Serves: 4
Price: £1.10 per serving
Nutritional Information
Each 500g serving contains
Energy
1695kj
405kcal
1695kj
405kcal
20%
Fat
5.5g
5.5g
Med
8%
8%
Saturates
2.0g
2.0g
Med
10%
10%
Sugars
14.0g
14.0g
High
16%
16%
Salt
0.20g
0.20g
Low
3%
3%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
339kj/81kcal
Typical energy values per 100g:
339kj/81kcal
Ingredients
1tsp rapeseed oil
400g frozen sliced mixed peppers, thawed
1 large onion, sliced
2 cloves garlic, chopped
3tbsp balsamic vinegar
75g cherry tomatoes, halved
180g Asda Mild Baby Spinach
300g Asda Tagliatelle
40g Asda Grated Hard Cheese
10g basil, chopped
Method
1
Heat the oil in a frying pan, then add the mixed peppers and sliced onion. Cover and cook on a medium-low heat for 8-10 mins, stirring occasionally, until softened.
2
Add the garlic and cook for 2 mins. Splash in the balsamic vinegar and sizzle for 1 min.
3
Add the cherry tomatoes and spinach and cook together, stirring, for 2 mins until the spinach has wilted.
4
Meanwhile, cook the tagliatelle in a separate pan according to the packet instructions. Drain, reserving a cup of the pasta water.
5
Add the tagliatelle to the frying pan with the pepper mixture, slowly adding enough pasta water to loosen the sauce. Cook for 3 mins until warmed through, adding extra water if needed. Stir through 30g of the grated hard cheese.
6
Serve topped with the remaining 10g grated hard cheese, the basil and a sprinkling of freshly ground black pepper.