Keeping the peppers nice and chunky added great texture. Most of the calories in this meal come from the pasta. One small bell pepper weighing approximately 75g is around just 15 calories - so there's no need to skimp on them. As the peppers are the main component, aim to use at least 100g per person.
I used 75g dried pasta - which is approximately 265 calories. The whole dish is below 400 calories, very nutritious and most of all, very satisfying. Take a look at our recipe below:
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Our very first blog post about our weight loss journey - back in 2011.
PEPPERS & PASTA
150g dried pasta tubes
200g colourful bell peppers
large clove of garlic
large handful of fresh basil
2 ripe tomatoes
1 red onion
generous sprinkle of chilli flakes
grated parmesan or other cheese to finish
Slice the peppers into large strips. Thinly slice the red onion. Add a little oil to a frying pan and gently fry the peppers and onion for 20 minutes in total. Around half way through cooking, add the chopped tomatoes, half the chopped basil leaves and minced garlic. Continue stirring,
Cook the pasta according to the instructions.
While the pasta is cooking, take a couple of spoonfuls of the pasta water and add to the peppers and onion mix to stop it drying out.
During the last couple of minutes of cooking the pepper mix, sprinkle in the chilli flakes.
Once the pasta is cooked, drain and add to the pepper mix. Stir well and transfer to serving bowls. Grate cheese on top.