yield:Â SERVES 4
prep time:Â 10 MINUTES
cook time:Â 25 MINUTES
total time:Â 35 MINUTES
- Slimming World – syn free per serving
- WW Flex/Freestyle Smart Points – 6 per serving
- suitable for freezing
Nutrition Information
Yield             4
Serving Size      1 serving
Amount Per Serving
Calories          322
Total Fat         1.3g
Saturated Fat    0.0g
Sodium         746mg
Carbohydrates   67g
Fiber           4.6g
Sugar           9.2g
Protein         11.3g
Ingredients
- 1 onion, finely diced
- 2 cloves or garlic, crushed
- 150g (5.5oz) of finely diced carrot (or grated)
- 150g (5.5oz) of finely diced zucchini (or grated)
- ½ yellow pepper, chopped
- ½ green pepper, chopped
- ½ cup of frozen peas
- 1 cup (240ml) of passata or crushed tomatoes
- 1 tbs of tomato paste (puree)
- 1 tbs of balsamic vinegar
- ½ tbs of dried Italian Herbs
- 1 tbs of fresh chopped basil
- 250g (9oz) of uncooked pasta of choice
- 4 cups (960ml) of stock (vegetable or chicken)
- ½ tbs of sukrin
- salt and black pepper to season
- Fresh chopped parsley
- Olive oil cooking spray (any low-calorie​ spray oil is fine)
Instructions
- Spray a deep frying pan with spray oil over a medium high heat.
- Add the onion and carrot, plus a small pinch of salt and fry for approx 5 mins to soften, add in a little stock if needed to prevent sticking or burning
- Add in the garlic, basil and Italian herbs and fry for a further 1-2 mins.
- Stir in the pasta, chopped peppers, stock, passata, tomato paste, balsamic vinegar and sukrin: 1 and bring to a boil.
- Reduce heat and simmer for about 12-15 minutes, until stock reduces down and cooks the pasta. (add a little water if needed if pasta is still firm)
- When the pasta is almost cooked, stir in the peas and zucchini and heat till cooked.
- Season as needed with salt and black pepper and sprinkle with fresh parsley.
- Can also top with some cheese as part of your healthy extra A allowance.
