Pesto tagliatelle, peppers and squash - Recipes - Healthier Families
Roasted peppers, butternut squash, onion and courgette taste great stirred through tagliatelle with a little reduced-fat pesto sauce.
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Cooking tools:
- Roasting pan
- Grater
- Peeler
- Colander
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Measuring spoon
- Wooden spoon
- Serving bowl
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
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