Tuesday, 22 June 2010

Tomato and Pepper Spaghetti

I made this for our dinner last night, and it was lovely. The portion size is quite big here so you could easily stretch it to 3 or 4 portions and serve with a leafy green side salad. I like to serve this with chickpeas and sunflower seeds, but it goes equally well with meatballs for the meat eaters out there.

Tomato and Pepper Spaghetti
Serves: 2

100g whole wheat spaghetti
400g tomatoes, canned
1 small onion
3 cloves garlic
1/2 red pepper
1/3 yellow pepper
1 cube vegetable stock
pinch salt
pinch pepper
1/2 tsp oregano, dried
1/4 tsp basil, dried
1 tbsp ketchup
1 cup broccoli

Chop the peppers into cubes and roast on a silicon/teflon roasting mat with the whole garlic cubes for 30 minutes.
Meanwhile, put the spaghetti on to boil and fry off the onion with the herbs, salt and pepper. Use water only, no oil.
When the onions have softened add in a little more water and crumble in the stock cube.
Blitz the tin of tomatoes in a blender and add in 1 tbsp of the onions, the roasted garlic cloves, and a couple of pieces of red and yellow pepper.
When the mixture forms a smoothe sauce, pour it into the pan with the remaining onions and add in the roasted peppers.
Add the ketchup and allow to simmer and thicken up for 10-15 minutes.
While it is simmering, cook the broccoli until it is ust softened but not turning yellow.
Drain the spaghetti and broccoli, then plate these up and cover with the sauce.

330 calories per serving, 2.6g F, 0.4g SF, 70.6 C, 20.8g S, 15.2g Fb, 14.6g P

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