Recipes
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

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(13 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.10 per serving

Nutritional Information

Each 500g serving contains

Energy
1695kj
405kcal
20%
Fat
5.5g
Med
8%
Saturates
2.0g
Med
10%
Sugars
14.0g
High
16%
Salt
0.20g
Low
3%
2
of your 5-a-day
of your reference intake.
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.