Dig in to a delicious blend of vegetables and flavour with this quick and easy antipasto pasta.
Ingredients
- 400g penne rigate
- 1 tablespoon olive oil
- 1 brown onion, thinly sliced
- 785g jar tomato pasta sauce
- 100g artichokes in brine, drained, halved
- 270g jar roasted capsicums, drained, thinly sliced
- 1/4 cup Green Valley pitted kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/2 cup finely grated parmesan cheese
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
- Step 2Meanwhile, heat oil in a saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Add pasta sauce, artichokes, capsicums and olives. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens.
- Step 3Add sauce to pasta. Stir to combine. Top with parsley and cheese. Serve.
Nutrition
2373 kj
Energy
11.4g
Fat Total
3.4g
Saturated Fat
6g
Fibre
20.3g
Protein
11mg
Cholesterol
1026mg
Sodium
91.4g
Carbs (total)
All nutrition values are per serve
- Author: Wendy Quisumbing
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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