Pasta shells with ricotta, mushrooms and roasted peppers
White pasta, dry
300 g, large shells
Calorie controlled cooking spray
1 small, red, finely chopped
300 g, baby plum, quartered
Reduced Fat Green Pesto
2 tablespoons, level
200 g, roasted
Olives, in Brine
100 g, pitted, chopped
150 g, finely chopped
15 g, lightly toasted
4 leaf/leaves, large, to garnish
- Cook the pasta shells in boiling, lightly salted water for 10-12 minutes until tender, or according to pack instructions.
- Meanwhile, spray a large frying pan with low fat cooking spray and gently fry the red onion until soft. Add the baby plum tomatoes and cook for 2-3 more minutes, then add the pesto sauce and 3 tablespoons water. Stir well, season and keep warm.
- Spray a non-stick frying pan or saucepan with low fat cooking spray and add the peppers, olives and mushrooms. Cook for a few minutes, stirring, until the mushrooms are soft. Add the ricotta cheese and stir to mix.
- Drain the pasta shells and fill them with the ricotta mixture. Serve with the tomato sauce, sprinkled with pine nuts and basil leaves.