Paprika-vegetable pasta
Servings | 2
Estimated POINTS® value per serving | 4
Servings | 2
Estimated POINTS® value per serving | 4
1 medium courgette
4 spring onions
1/2 medium red pepper
10 chestnut mushrooms
15 cherry tomatoes
10 baby plum tomatoes
1 spray Fry Light Extra Virgin Olive Oil Spray
4 large leaves basil
4 sprigs parsley
1-2 teaspoon(s) paprika
ground black pepper
2 tablespoon 0% fat Greek yogurt
6 oz dried pasta, any type
1. Place a large pan of water on to boil.
2. Slice the courgettes, spring onions, red pepper and mushrooms.
3. Slice tomatoes into halves.
4. when boiling add the pasta to the pan and simmer for stated cooking time (usually around 8-10 mins)
5. Spray a non stick frying pan with Fry light and heat on a medium flame.
6. Add courgette and spring onion to frying pan and cook for about 2 mins stirring occasionaly.
7. Add peppers and mushrooms, continue to stir to prevent vegetables from burning. cook for further 2 mins.
8. Add tomatoes, cut side down, to the pan and allow to fry for 1 min before sturring again.
9. Add torn basil and chopped parsley with some ground black pepper and the paprika (1 - 2 teaspoons depending on taste) and stir in.
10. Total cooking time 8-10 mins.
11. when pasta ready, drain and put back in pan.
12. Remove frying pan from the heat and add 2 tablespoons of 0% fat Greek Yoghurt and stir thoroughly to coat the vegetables.
13. Add drained pasta and stir again.
14. Serve immediately with a side salad.
Special Notes
Quick, easy, satisfying and very low points. Perfect for No Count too. NB This recipe can also include chicken, pork and beef. Just dry fry strips of meat and add to the vegetables with the tomatoes.
4 spring onions
1/2 medium red pepper
10 chestnut mushrooms
15 cherry tomatoes
10 baby plum tomatoes
1 spray Fry Light Extra Virgin Olive Oil Spray
4 large leaves basil
4 sprigs parsley
1-2 teaspoon(s) paprika
ground black pepper
2 tablespoon 0% fat Greek yogurt
6 oz dried pasta, any type
1. Place a large pan of water on to boil.
2. Slice the courgettes, spring onions, red pepper and mushrooms.
3. Slice tomatoes into halves.
4. when boiling add the pasta to the pan and simmer for stated cooking time (usually around 8-10 mins)
5. Spray a non stick frying pan with Fry light and heat on a medium flame.
6. Add courgette and spring onion to frying pan and cook for about 2 mins stirring occasionaly.
7. Add peppers and mushrooms, continue to stir to prevent vegetables from burning. cook for further 2 mins.
8. Add tomatoes, cut side down, to the pan and allow to fry for 1 min before sturring again.
9. Add torn basil and chopped parsley with some ground black pepper and the paprika (1 - 2 teaspoons depending on taste) and stir in.
10. Total cooking time 8-10 mins.
11. when pasta ready, drain and put back in pan.
12. Remove frying pan from the heat and add 2 tablespoons of 0% fat Greek Yoghurt and stir thoroughly to coat the vegetables.
13. Add drained pasta and stir again.
14. Serve immediately with a side salad.
Special Notes
Quick, easy, satisfying and very low points. Perfect for No Count too. NB This recipe can also include chicken, pork and beef. Just dry fry strips of meat and add to the vegetables with the tomatoes.
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