Pesto tagliatelle, peppers and squash - Recipes - Healthier Families - NHS

Ingredients

• 350g butternut squash, peeled and cut into chunks
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 1 medium red onion, peeled and sliced
• 1 teaspoon olive oil
• 250g dried tagliatelle (or any long pasta, like spaghetti or linguine)
• 1 medium courgette
• 4 tablespoons reduced-fat green pesto sauce
• 4 teaspoons reduced-fat hard cheese, grated
• 1 pinch ground black pepper