This is healthy pasta dish ticks all the boxes. 


  • 350g spaghetti

  • 2 tsp olive oil

  • 1 medium red onion, thinly sliced

  • 100g pancetta, fat trimmed, sliced

  • 1 long red chilli, deseeded, finely chopped

  • 2 garlic cloves, crushed

  • 1 tsp finely grated lemon rind

  • 4 medium vine-ripened tomatoes, deseeded, finely chopped

  • 1 tbs baby capers, rinsed, drained

  • 3 cups (90g) baby rocket leaves

  • ¼ cup (25g) shaved parmesan cheese


  • 1.

    Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or just until tender. Drain and return pasta to the pan.

  • 2.

    Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and pancetta and cook, stirring for 5 minutes or until pancetta is crisp. Add the chili, garlic and rind and cook, stirring for 1 minute. Stir in the tomato, capers and rocket.

  • 3.

    Add the pancetta mixture to the pasta and toss to combine. Season with salt and freshly ground black pepper. Serve topped with parmesan.


  • Weight Watchers SmartPoints Per Serve: 12

Note: Baby capers are sold either pickled in brine or packed in salt so rinse well before using. They are available in jars in the condiments aisle of the supermarket.

Tip: Serve with salad of lettuce, tomatoes and cucumber (0 SmartPoints value).

This recipe was provided by Weight Watchers.

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