Ingredients Jump to Instructions ↓

  1. 8 oz 227g Uncooked capellini (angel hair spaghetti)

  2. 1 tablespoon 15ml Olive oil - plus

  3. 1 teaspoon 5ml Olive oil - divided

  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 part-skim or nonfat Mozzarella cheese

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

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare capellini as directed on package. Rinse and drain. Set aside. In a 6-inch nonstick skillet, combine 1 teaspoon olive oil, green pepper and onion. Cook over medium-high heat for three to five minutes or until vegetables are tender, stirring frequently. Set aside. Heat remaining olive oil over medium-high heat in 10-inch nonstick skillet. Spread capellini in skillet. Cook for four to six minutes or until lightly browned on underside. Turn pasta crust onto a plate. Slip crust back into skillet browned-side up. Reduce heat to medium. Spoon sauce evenly over crust. Top with prepared vegetables and olives. Sprinkle with cheese and Italian seasoning. Cover. Cook for 4 to 5 minutes or until cheese is melted. Cut pizza into wedges and serve. This recipe yields 6 servings. Nutritional Information Per Serving (one cup): Calories: 221; Fat: 6 grams (2 grams saturated); Protein: 9 grams; Cholesterol: 5 mg; Sodium: 300 mg; Fiber: 2 grams; Carbohydrate: 35 grams.


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