Peperonata tagliatelle hero

Peperonata tagliatelle

Sweet pan-fried peppers are teamed with earthy spinach in this delicious veg-packed pasta dish

, 15 December 2020

(7 votes)

Peperonata tagliatelle
  • 30 Mins

  • Serves: 4

  • Price: £1.10 per serving

Nutritional Info
Each 500g serving contains
  • Energy

    1695KJ

    405KCAL

    20%
  • Fat

    5.5g

    low

    8%
  • Saturates

    2.0g

    low

    10%
  • Sugars

    14.0g

    low

    16%
  • Salt

    0.20g

    low

    3%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 339kJ/81kcal.
Ingredients
  • 1tsp rapeseed oil
  • 400g frozen sliced mixed peppers, thawed
  • 1 large onion, sliced
  • 2 cloves garlic, chopped
  • 3tbsp balsamic vinegar
  • 75g cherry tomatoes, halved
  • 180g Asda Mild Baby Spinach
  • 300g Asda Tagliatelle
  • 40g Asda Grated Hard Cheese
  • 10g basil, chopped
Method
  • Heat the oil in a frying pan, then add the mixed peppers and sliced onion. Cover and cook on a medium-low heat for 8-10 mins, stirring occasionally, until softened.

  • Add the garlic and cook for 2 mins. Splash in the balsamic vinegar and sizzle for 1 min.

  • Add the cherry tomatoes and spinach and cook together, stirring, for 2 mins until the spinach has wilted.

  • Meanwhile, cook the tagliatelle in a separate pan according to the packet instructions. Drain, reserving a cup of the pasta water.

  • Add the tagliatelle to the frying pan with the pepper mixture, slowly adding enough pasta water to loosen the sauce. Cook for 3 mins until warmed through, adding extra water if needed. Stir through 30g of the grated hard cheese.

  • Serve topped with the remaining 10g grated hard cheese, the basil and a sprinkling of freshly ground black pepper.