Spaghetti With Capsicum, Tomato And Ricotta

Fast, healthy and budget-friendly, this pasta dish is a sure-fire midweek winner!

The ingredient of Spaghetti With Capsicum Tomato And Ricotta

• 2 red capsicum quartered
• 2 yellow capsicum quartered
• 350g spaghetti
• 2 tsp olive oil
• 1 2 cup fresh white breadcrumbs
• 4 large tomatoes chopped
• 1 4 cup basil leaves torn
• 1 4 cup low fat ricotta cheese

The Instruction of spaghetti with capsicum tomato and ricotta

• preheat a grill on high heat place capsicum skin side up on a tray and grill for 10 minutes or until skin turns black place capsicum in a plastic bag twist top to seal set aside for 5 minutes peel and discard capsicum skin roughly chop capsicum flesh
• meanwhile cook pasta in a large saucepan of boiling salted water following packet directions until tender
• heat oil in a frying pan over medium heat add breadcrumbs and cook stirring for 2 to 3 minutes or until golden and crisp remove from heat
• drain pasta and return to saucepan add capsicum tomato basil ricotta and salt and pepper toss over low heat until heated through divide pasta between serving bowls sprinkle with breadcrumbs serve immediately

Nutritions of Spaghetti With Capsicum Tomato And Ricotta

fatContent: 412 514 calories
saturatedFatContent: 4 7 grams fat
carbohydrateContent: 0 9 grams saturated fat
sugarContent: 72 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 8 grams protein
sodiumContent: 1 milligrams cholesterol

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