- 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
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.