Bev's Happy Owls

Spaghetti peperonata

Total = 24sp, Serves 2, 12sp each
5 mins to prepare and 20 mins to cook, 398 calories / serving, Freezable,



1 tbsp olive oil (5sp)
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 (3sp)
1 tbsp red wine vinegar
150g (5oz) wholewheat spaghetti (14sp)
vegetarian hard cheese or Parmesan, grated (1tbsp = 2sp)

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.

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, cook the spaghetti in a large pan of boiling water following the packet instructions.
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.