Pasta fiorentina

1 pepper

1 onion

1 clove garlic

350g wholemeal pasta

1 x 15ml spoon vegetable oil

2 x 400g cans chopped tomatoes

Fresh basil leaves or 1 x 5ml spoon dried basil

200g baby spinach

Black pepper

100g mozzarella

20g parmesan cheese

Measuring scales, chopping board, sharp knife, garlic press, large saucepan, frying pan, heat-resistant spoon, colander, ovenproof dish.

1. Prepare the ingredients:

   • deseed and chop the pepper;
   • peel and chop the onion;
   • peel and crush the garlic;
   • slice the mozzarella cheese;
   • grate the parmesan cheese. 
2. Bring a large pan of water to the boil, add the pasta and cook for 10-15 minutes.
3. Heat the oil in a frying pan, add the peppers, onion and garlic and cook gently for about 5 minutes until the peppers and onion are soft.
4. Stir in the chopped tomatoes and basil. Simmer for 5 – 10 minutes.
5. When the pasta is cooked remove from the heat and stir in the spinach and allow to wilt.
6. Drain the pasta and spinach thoroughly and then return to the saucepan.
7. Stir in the tomato sauce and mix. Season with black pepper.
8. Place the pasta and sauce in a shallow ovenproof dish. Lay the sliced mozzarella cheese on top of the pasta. Add the grated parmesan cheese.
9. Heat the grill. Place the dish under the grill and cook until the cheese has melted. 

• Focus on fibre: Use whole wheat pasta to boost the fibre content.
• Reduce food waste: Use up any leftover vegetables such as courgettes. 
• Turn up the flavour: Add chilli or paprika to enhance the flavour. 
• Vary your protein: Why not use the sauce to top fish such as coley, haddock or hake.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?