Roasted Tomatoes Chillies and Capers on GI (lentil) pasta
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Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 423.7
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 415.8 mg
- Total Carbs: 74.2 g
- Dietary Fiber: 12.2 g
- Protein: 17.2 g
View full nutritional breakdown of Roasted Tomatoes Chillies and Capers on GI (lentil) pasta calories by ingredient
Introduction
From: Inspired by but made it my own changed the pasta http://www.waitrose.com/recipe/Roasted_Tomato_Pasta_with_Chillies_and_Capers.aspx From: Inspired by but made it my own changed the pasta http://www.waitrose.com/recipe/Roasted_Tom
ato_Pasta_with_Chillies_and_Capers.aspx
Number of Servings: 2
Ingredients
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3 tbsp, drained Capers, canned
1 tbsp Olive Oil
16 slice, large (1/4" thick) Onions, raw
20 Parsley
1 small Peppers, sweet, red, fresh
400 Red Ripe Tomatoes
4 oz explore cuisine organic red lentil spaghetti (by CASSIECATY)
Tips
Lentil pasta GI experiment - lets see how this works!
Directions
Method
1.Preheat the oven to 220°C, gas mark 7. Arrange the tomatoes in a large roasting tin and nestle the onion wedges in between. Sprinkle with the chopped chillies and drizzle with the oil, then season lightly. Roast for 15-20 minutes, or until the onions begin to char and the tomatoes are soft but not disintegrating.
2.Meanwhile, cook the pasta in boiling water for 3-4 minutes or until al dente. Drain away most of the cooking water, leaving 2-3 tablespoons behind to help prevent the pasta from sticking.
3.Mix the roasted tomatoes and onion into the pasta with the parsley and capers. Season to taste, and serve with a green salad.
Cook's tips
The tomatoes and onion can be roasted in advance and warmed through before serving. As a variation, add 150g large cooked prawns when mixing the pasta and vegetables
1.Preheat the oven to 220°C, gas mark 7. Arrange the tomatoes in a large roasting tin and nestle the onion wedges in between. Sprinkle with the chopped chillies and drizzle with the oil, then season lightly. Roast for 15-20 minutes, or until the onions begin to char and the tomatoes are soft but not disintegrating.
2.Meanwhile, cook the pasta in boiling water for 3-4 minutes or until al dente. Drain away most of the cooking water, leaving 2-3 tablespoons behind to help prevent the pasta from sticking.
3.Mix the roasted tomatoes and onion into the pasta with the parsley and capers. Season to taste, and serve with a green salad.
Cook's tips
The tomatoes and onion can be roasted in advance and warmed through before serving. As a variation, add 150g large cooked prawns when mixing the pasta and vegetables
Member Ratings For This Recipe
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