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Carrot caponata spaghetti recipe

Carrot caponata spaghetti recipe

65 ratings

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


  • 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

  • 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


  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

See more Pasta recipes

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