Carrot caponata spaghetti recipe
Created by The Tesco Recipes team
Use leftover veggie stew in this quick and easy midweek pasta recipe, topped with a scoop of ricotta, drizzle of olive oil and fresh mint.
See method- Serves 4
- 15 mins
- 479 calories / serving
Ingredients
- 250g spaghetti
- 1kg leftover caponata mixture
- 160g ricotta
- 2 tsp olive oil
- a few mint leaves, finely chopped, (optional)
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Shop ingredientsEach serving contains
- Energy
- 1995kJ 479.0kcal
- Fat
- 17g
- Saturates
- 4g
- Sugars
- 18g
- Salt
- 0.8g
of the Reference intake
Carbohydrate 61.8gProtein 14.5gFibre 9.3g
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Sign in to shopMethod
- Cook the spaghetti to pack instructions. Drain, reserving about 200ml pasta water.
- Meanwhile, put the leftover caponata mixture in a large pan and heat over a low-medium heat for 7-8 mins to warm through. Loosen with the reserved pasta water, then add the cooked pasta and stir well to coat. Divide between 4 bowls; top each with a scoop of ricotta, a drizzle of olive oil and the mint, if you like. Season and serve.
- Tip: Swap the mint for basil or flat-leaf parsley
- Cook once, eat twice tip: Use leftovers from our Sausages with Sicilian-inspired carrot stew to make this recipe.
- See more Pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
