This tasty recipe is low GI and low in fat (4.6g per serve).
Time to make: 1 hr 15 mins (includes 45 mins oven time)
1 red capsicum (400g)
1 yellow capsicum (400g)
Vegetable oil spray
350g penne pasta
1 tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
200g zucchini, sliced in half lengthwise and finely sliced
1 cup tomato passata
1/4 cup chopped basil leaves
1. Preheat oven to 2000C. Place capsicums in roasting dish, spray well with vegetable oil spray. Cook 45 mins till skin black and flesh soft.
2. Remove from oven and cover with clean, damp tea towel for 10 mins. Peel and discard seeds and skin. Slice flesh into strips.
3. Cook pasta, then drain and keep warm. Meanwhile place olive oil in large saucepan over medium heat. Cook onion and garlic for 2-3 minutes until soft. Add zucchini and cook 3-4 mins. Stir through passata, capsicum and 1/2 cup water, cook for 5-7mins. Stir in pasta, basil and ground black pepper to taste.
From:The Australian Healthy Food Guide.