Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
44
High
Nutrition per serving
Calories917.1 kcal (46%)
Total Fat44.7 g (64%)
Carbs99.6 g (38%)
Sugars17.9 g (20%)
Protein28 g (56%)
Sodium872.9 mg (44%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Slice peppers, halve tomatoes & cut courgette into small 1cm pieces
Cutting Board
red pepper1 
yellow pepper1 
courgette1 
cherry tomatoes150gStep 2
Boil pasta for 10 minutes or as per packet instructions
Pan
pasta200gStep 3
Fry peppers & courgette in oil with a pinch of salt on medium for 8-10 minutes
Frying Panred pepper1 yellow pepper1 courgette1 Step 4
Meanwhile, roughly chop basil leaves, zest & quarter lemon
Cutting Board
basil15g
lemon1 Step 5
Once vegetables are soft, add tomatoes, lemon zest, half the basil, vegetable stock & crème fraiche. Simmer for 2-3 minutes
Frying Panbasil15glemon1 
vegetable stock powder3 tsp
Crème Fraiche200mlStep 6
Add the cooked pasta to the sauce. Garnish with basil, hard cheese & lemon wedge
Platepasta200gbasil15glemon1 Notes
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