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Spaghetti peperonata recipe
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12 ratings
This vegetarian winter warmer takes its inspiration from a classic, hearty Italian dish. Red wine vinegar and honey add a depth of flavour to this vibrant pasta recipe, which combines fragrant peppers and wholewheat spaghetti for a quick, healthy and delicious midweek main. See method
Ingredients
- 1 tbsp olive oil
- 1 red pepper, seeded and sliced into thin strips
- 1 orange pepper, seeded and sliced into thin strips
- 1 yellow pepper, seeded and sliced into thin strips
- 1 small onion, finely sliced
- 1 garlic clove, finely chopped
- handful flat-leaf parsley, leaves and stalks separated and finely chopped
- 1 tbsp capers, drained, rinsed and roughly chopped
- 2 tsp clear honey
- 1 tbsp red wine vinegar
- 150g (5oz) wholewheat spaghetti
- vegetarian hard cheese or Parmesan, grated
If you haven't got spaghetti, try using linguine instead
Each serving contains
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Energy
1680kj
398kcal
20%
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Fat
9g
12%
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Saturates
1g
7%
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Sugars
22g
24%
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Salt
1g
17%
of the reference intake
Carbohydrate 71.8g
Protein 12.7g
Fibre 14.4g
Method
- In a medium lidded frying pan, heat the oil over a low heat. Add the peppers and onion with a little seasoning and cook, covered, for 15 minutes, or until softened. Add the garlic, parsley stalks and capers. Return the lid and continue cooking for 5 minutes, then stir in the honey, vinegar and parsley leaves.
- Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti following the packet instructions.
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- Drain the pasta and add to the pan. Toss to coat in the sauce, then divide between plates. Serve sprinkled with a little cheese.
Freezing and defrosting guidelines
Freeze the sauce only – once the sauce has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
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