Ingredients Jump to Instructions ↓

  1. 8 oz 227g Angel hair spaghetti

  2. 1 tablespoon 15ml Olive oil

  3. 1 teaspoon 5ml Olive oil

  4. 1/3 cup 48g / 1.7oz Chopped green pepper

  5. 1/4 cup 15g / 1/2oz Chopped onion

  6. 1 1/4 cups 296ml Low-fat pasta sauce

  7. 1/4 cup 59ml Sliced black olives

  8. 1/2 cup 118ml Shredded non-fat mozzarella

  9. 1/4 teaspoon 1 1/3ml Italian seasoning

Instructions Jump to Ingredients ↑

  1. Prepare angel hair pasta as directed on package. Rinse and drain. Set aside. In 6-inch nonstick skillet, combine 1 teaspoon olive oil, green pepper and onion. Cook over medium high heat for 3 to 5 minutes or until vegetables are tender, stirring frequently. Set aside. Het remaining 1 tablespoon olive oil over medium high heat in 10-inch nonstick skillet. Spread angel hair pasta in skillet. Cook for 4 to 6 minutes or until lightly browned on underside. Turn pasta crust onto plate. Slip crust back into skillet browned-side-up. Reduce heat to medium. Spoon sauce evenly over crust. Top evenly with prepared vegetables and the olives. Sprinkle with cheese and italian seasoning. Cover and cook for 4 to 5 minutes or until cheese is melted. Cut pizza into wedges and serve.


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