Capsicums and Spaghetti

Capsicums and Spaghetti  A simple, quick and tasty pasta with the sweetness of capsicums and a vibrant medley of colours
Servings: 2 yield(s)
Ingredients
  • 0.66 Green Capsicum (Bell Pepper) - halved
  • 0.66 Red Capsicum (Bell Pepper) - halved
  • 0.66 Yellow Capsicum (Bell Pepper) - halved
  • 150 g Spaghetti
  • 1 tsp Olive Oil
  • 2 slices Bread - cubed
  • 2 large Tomatoes - peeled, cored and chopped
  • 1.5 tbsp fresh Basil leaves - torn
  • 1.5 tbsp Ricotta cheese
Instructions
  1. Preheat a grill on high heat.
  2. Place the capsicums, skin side up, on a tray and grill for 10 minutes or until skin turns black.
  3. Place capsicum in a plastic bag. Twist top to seal. Set aside for 5 minutes.
  4. Peel and discard capsicum skin. Roughly chop capsicum flesh.
  5. Meanwhile, cook pasta in a large saucepan.
  6. Heat the oil in a frying pan over medium heat. Add bread cubes and cook, stirring, for 2 to 3 minutes or until golden and crisp. Remove from heat.
  7. Drain pasta and return to the saucepan.
  8. Add capsicum, tomato, basil, ricotta and salt and pepper. Toss over low heat until heated through.
  9. Serve, topped with the croutons.