Pasta cooks very well in a microwave oven, without sticking to the pan or steaming up the kitchen!
340 g (12 oz) green or wholewheat fettucini, fresh or dried
1 tsp sunflower oil
1 large onion, chopped
1 clove garlic, crushed
3 peppers, one green, one red and one yellow, seeded and sliced
1 tbsp olive oil
450 g (1 lb) canned tomatoes, sieved
2 tsps paprika
60 g (2 oz) Parmesan cheese, grated
1 tsp sunflower oil
1 large onion, chopped
1 clove garlic, crushed
3 peppers, one green, one red and one yellow, seeded and sliced
1 tbsp olive oil
450 g (1 lb) canned tomatoes, sieved
2 tsps paprika
60 g (2 oz) Parmesan cheese, grated
method
1. Place the pasta in a large bowl, pour over boiling water to cover and add the sunflower oil. Cook for 5 minutes on HIGH, or until the pasta is just tender. If using fresh pasta, cook for only 2 minutes on HIGH.
2. Allow the pasta to stand in the water while you prepare the sauce.
3. Combine the onion, garlic and sliced peppers with the olive oil and cook for 4 minutes on HIGH.
4. Add the tomatoes and paprika. Stir this sauce into the drained pasta, sprinkle with the Parmesan cheese and cook for 4 minutes on HIGH. Serve immediately
2. Allow the pasta to stand in the water while you prepare the sauce.
3. Combine the onion, garlic and sliced peppers with the olive oil and cook for 4 minutes on HIGH.
4. Add the tomatoes and paprika. Stir this sauce into the drained pasta, sprinkle with the Parmesan cheese and cook for 4 minutes on HIGH. Serve immediately
serving amount
serves 4
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