Roasted red pepper and feta pasta with rocket and lemon

Roasted red pepper and feta pasta with rocket and lemon
  • Serves: 4
  • Cook time: Ready in about 15 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

The secret ingredient in this pasta is a jar of roasted red peppers.


  • 350g dried penne
  • Low-calorie cooking spray
  • 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 large tomatoes, finely cubed
  • A small handful of fresh oregano, finely chopped
  • 4 roasted red peppers in brine from a jar, drained and roughly chopped
  • Finely grated zest and juice of 1 unwaxed lemon, plus extra zest for sprinkling over
  • 1 tbsp capers, rinsed
  • 100g rocket, roughly chopped
  • Salt and freshly ground black pepper
  • 180g feta


  1. Cook the pasta according to the packet instructions. Meanwhile, place a large frying pan sprayed with low-calorie cooking spray over a medium-high heat. Add the onion, garlic, tomatoes, oregano and roasted
    red peppers, stir and cook for 6-8 minutes.
  2. Drain the pasta well and add it to the pan. Add the lemon zest and juice, capers and rocket, then season and toss well before cooking for another 1-2 minutes. Ladle into shallow bowls, crumble over the feta and serve with extra lemon zest for sprinkling over.

Tip: Push the boat out by adding 200g cooked and peeled prawns to the pan 2-3
minutes before the end of the cooking time.

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