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Ingredientes
- 175 gm Angel hair spaghetti or possibly vermicelli, (6oz)
- 25 gm Butter, (1oz)
- 25 gm Plain flour, (1oz)
- 350 ml Lowfat milk, (12fl ounce)
- 75 gm Parmesan cheese, grated (3oz)
- Â Â Salt and freshly grnd black pepper
- 2 lrg Red peppers, quartered, deseeded and grilled skin side up till the skins turn black. Place in a sealed bag immediately after grilling
- 25 gm Black olives, finely minced (1oz)
- Â Â Freshly torn basil leaves to garnish
- Â Â Fresh tomato sauce to serve eg Sainsbury's Napoletana sauce
Direcciones
- Preheat the oven to 200_C, 400_F, Gas Mark 6.
- Cook the pasta following instructions on the pack.
- Heat the butter in a saucepan, stir in the flour and cook for 1 minute.
- Gradually stir in the lowfat milk and cook for 2-3 min, stirring continually till thickened and smooth.
- Beat in the parmesan, add in seasoning to taste and stir in the cooked, liquid removed pasta.
- Divide half the pasta mix between 6 lightly oiled 200ml (7fl ounce)
- individual ramekin dishes or possibly moulds.
- Peel the skins off the peppers, and dice the flesh. Spoon into the moulds with the olives and top with the remaining pasta mix.
- Place on a baking tray, cover with a sheet of lightly oiled foil and bake in the preheated oven for 15 min. Turn the timbales out onto a warmed serving plate. Sprinkle over the torn, basil leavesand serve with the tomato sauce.
- NOTES : Attractive individual servings of cheese pasta layered with red peppers amd olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 109 | 39% |
| Total Fat 12.32g | 15% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 245mg | 10% |
| Potassium 271mg | 8% |
| Total Carbs 31.17g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.92g | 4% |
| Protein 11.55g | 18% |
