Recipes
Spain Ingredients (4 Servings)
- 350 gr pasta (dried)
- 2 red peppers, seeded and cut into chunks
- 2 red onions, cut into wedges
- 2 mild red chillies, seeded and diced
- 3 garlic cloves, coarsely chopped
- 10 ml (2 tsp) olive oil
- A handful of fresh basil leaves
Nutritional values (per serving)
Calories394 kcal
Fat4 g
Sodium12 mg
Carbohydrates77 g
Protein13 g
Phosphorus210 mg
Potassium484 mg
Calcium43 mg
Fiber5 g
Directions
To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Drizzle over the oil and season well with salt and pepper. Roast for 25 minutes, until everything is starting to soften and look golden. While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well. Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top. If you have any leftovers it makes a great cold pasta salad.