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Spaghetti peperonata recipe

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

Serves 2
5 mins to prepare and 20 mins to cook
398 calories / serving
Freezable
Healthy
Vegetarian

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

Energy
1680kj
398kcal 20%
Fat
9g 12%
Saturates
1g 7%
Sugars
22g 24%
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.

See more Dinner for two ideas