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Carrot caponata spaghetti recipe

Carrot caponata spaghetti recipe

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Use leftover veggie stew in this quick and easy midweek pasta recipe, topped with a scoop of ricotta, drizzle of olive oil and fresh mint. See method

  • Serves 4
  • 15 mins
  • 479 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 250g spaghetti
  • 1kg leftover caponata mixture
  • 160g ricotta
  • 2 tsp olive oil
  • a few mint leaves, finely chopped, (optional)
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

    1995kj
    479kcal     24%

  • Fat

    17g 24%

  • Saturates

    4g 19%

  • Sugars

    18g 20%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 61.8g Protein 14.5g Fibre 9.3g

Method

  1. Cook the spaghetti to pack instructions. Drain, reserving about 200ml pasta water. 
  2. Meanwhile, put the leftover caponata mixture in a large pan and heat over a low-medium heat for 7-8 mins to warm through. Loosen with the reserved pasta water, then add the cooked pasta and stir well to coat. Divide between 4 bowls; top each with a scoop of ricotta, a drizzle of olive oil and the mint, if you like. Season and serve.

Tip: Swap the mint for basil or flat-leaf parsley

Cook once, eat twice tip: Use leftovers from our Sausages with Sicilian-inspired carrot stew to make this recipe.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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