This budget vegetarian take on classic Italian puttanesca sauce is a store-cupboard saviour. If you're making this recipe to serve two, cook half the pasta and freeze half the cooked sauce.
This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner. Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g ...
remove alternating strips with a swivel-bladed vegetable peeler, leaving half of the skin intact. In a large pot of boiling salted water, cook the pasta until it is al dente, about 10 minutes.
Everyone loves good food after a long day, and who wouldn’t crave for a plate full of pasta, when it is loaded with cheese and veggies, and has a fusion of Indian and Italian ingredients? Yes, you ...
Cook the spaghetti according to packet instructions. Heat the oil in a frying pan, add the onion, peppers and cook until soft. Add the cream cheese, spinach (including defrosting liquid), stock ...