Serves: 2

syn free on Green or Extra Easy

Ingredients

1 red pepper chopped roughly

1 green pepper chopped roughly

1 large courgette, halved lengthways and sliced

2 roma tomatoes, chopped roughly

1 large red onion, sliced into medium size wedges

selection of rainbow baby carrots (or 2 medium carrots if you can’t get these)

1 bulb of garlic (you can just add the whole bulb for ease, or peel out each clove and add)

mixed herbs

sea salt

frylight

84g of feta (2xHEa)

180g of spaghetti

Method

Preheat oven to 200c or 400f

Add all vegetables to an oven proof dish

Sprinkle with mixed herbs, sea salt and spray with the frylight

Mix all vegetables with a spoon to evenly coat with spray oil and herbs

Roast in oven for approx 1 hour until vegetables have softened and caramelized.

Add spaghetti to a saucepan of hot water for the last 15 mins of vegetables cooking time.

When pasta is ready, divide among 2 plates, top with roasted vegetables and HEa (per person) of feta cheese.

Filed under: cheese, main course, pasta, vegetables