Serves 4
Syns per serving: Extra Easy and Green - Syn-free**
**add 6 Syns per serving if not using the cheese as a Healthy Extra choice
Syns per serving: Extra Easy and Green - Syn-free**
**add 6 Syns per serving if not using the cheese as a Healthy Extra choice
Ingredients
Fry Light
500gm mixed vegetables; courgette, aubergine, onion, red pepper - diced
2 x 400gm cans chopped tomatoes
3tbsp tomato puree
1tbsp granulated sweetener
1tbsp Italian mixed herbs
2tbsp Balsamic vinegar
400gm dried pasta shapes
160gm reduced-fat Cheddar**
Fry Light
500gm mixed vegetables; courgette, aubergine, onion, red pepper - diced
2 x 400gm cans chopped tomatoes
3tbsp tomato puree
1tbsp granulated sweetener
1tbsp Italian mixed herbs
2tbsp Balsamic vinegar
400gm dried pasta shapes
160gm reduced-fat Cheddar**
Method
1. Heat a large pan sprayed with Fry Light and fry the vegetables for about 10 minutes until starting to soften.
1. Heat a large pan sprayed with Fry Light and fry the vegetables for about 10 minutes until starting to soften.
2. Add the tomatoes, tomato puree, sweetener, herbs and Balsamic vinegar, bring to the boil then reduce the heat and simmer for 15 minutes.
3. While the sauce is cooking, cook the pasta according to the instructions on the packet.
4. Drain the cooked pasta and place in a large ovenproof dish. Add the cooked sauce and mix well. Sprinkle over the cheese and bake in the oven at gas 5 for 20 minutes or until the cheese has melted.
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