Roasted pepper linguine with crisp crumbs
Low fat, low calorie, rich is vitamin C – and provides two of your five-a-day!
Serves 4 Prep 15 mins Cook 30 mins
4 mixed peppers, deseeded
and sliced 2 tbsp olive oil 2 garlic cloves, finely sliced pinch of chilli flakes 100g fresh bread, whizzed
to breadcrumbs 300g linguine 85g green pitted olives, halved ½ small pack basil, torn ½ lemon, zested 25g butter
1 Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
2 Drizzle the remaining oil to a frying pan. Add the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
3 Cook the pasta following pack instructions, then drain, reserving a few tbsp of cooking water. Toss with the peppers, olives, basil (saving some for garnish), lemon zest, reserved cooking water, butter and seasoning. Sprinkle with the crisp crumbs, extra basil and serve. PER SERVING 437 kcals, fat 17g, saturates 5g, carbs 59g, sugars 11g, fibre 4g, protein 13g, salt 1.3g