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Sweet And Sour Peppers With Pasta
A tasty and colourful low fat dish-perfect for lunch or supper.
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Ingredients
1 red, 1 yellow and 1 orange pepper
1 garlic clove, crushed
30ml/2 tbsp capers
30ml/2 tbsp raisins
5ml/1 tsp wbolegrain mustard
Rind and juice of 1 lime
5ml/1 tsp clear honey
30ml/2 tbsp chopped fresh coriander
225g/8oz pasta bows
Salt and black pepper
Shavings of Parmesan cheese, to serve (optional)
Details
Serves: 4
Method
Quarter the peppers and remove the stalks and seeds. Put the quarters into boiling water and cook for 10-15 minutes, until tender. Drain and rinse under cold water, then peel off the skin and cut the flesh into strips lengthways.
Put the garlic, capers, raisins, mustard, lime rind and juice, honey, coriander and seasoning into a bowl and whisk together.
Cook the pasta in a large pan of boiling, salted water for 10-12 minutes, until al dente. Drain thoroughly.
Return the pasta to the pan and add the pepper strips and dressing. Heat gently, tossing to mix. Transfer to a warm serving bowl and serve with a few shavings of Parmesan cheese, if using.
NUTRITION NOTES Per portion:- Energy 268Kcals/1125kj, Fat 2.0g, Saturated Fat 0.5g, Cholesterol 1.3mg, Fibre 4.3g
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