Sweet & Sour Peppers with Pasta

(submitted by Melissa)

Serves 4

Per portion 268 cals and 2.0g fat.

1 red, 1 yellow and 1 orange pepper

1 garlic clove, crushed

2 tbsp capers

2 tbsp raisins

1 tsp wholegrain mustard

rind and juice of 1 lime

1 tsp clear honey

2 tbsp chopped fresh coriander

225g pasta bows

salt and pepper

shavings of Parmesan cheese to serve (optional)

Quarter the peppers and remove the stalks and seeds. Put the quarters into boiling water and cook for 10-15 minutes until tender. Drain and rinse under cold water, then peel off the skin and cut the flesh into strips lengthways.

Put the garlic, capers, raisins, mustard, lime rind and juice, honey, coriander and seasoning into a bowl and whisk together. Cook the pasta in a large pan of boiling salted water for 10-12 mins until al denter. Drain.

Return the pasta to the pan and add the pepper strips and dressing. heat gently and mix. Transfer to a bowl and add the parmesan if using.

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