Nutrition
2139 kj Energy
19g Fat Total
5g Saturated Fat
15g Protein
640.82mg Sodium
3g Carbs (sugar)
67g Carbs (total)
All nutrition values are per serve
Artichoke and chargrilled capsicum farfalle
Print RecipeIngredients
- 350g farfalle pasta
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/4 teaspoon dried chilli flakes
- 1 cup (175g) sliced marinated artichoke quarters
- 1 cup (220g) sliced chargrilled red capsicum
- 2 tablespoons (30g) baby capers
- 1/2 cup (65g) crumbled feta
- 2 teaspoons lemon juice
- 2 tablespoons chopped parsley
- Shaved parmesan cheese
Instructions
- Step 1Bring a large saucepan of lightly salted water to the boil. Cook pasta according to packet instructions. Drain and set aside.
- Step 2Heat olive oil over a medium heat. Add garlic and chilli and cook for 30 seconds. Add artichokes, capsicum and capers. Cook for a further 1 minute or until warmed through. Toss through hot pasta.
- Step 3Add feta, lemon juice and parsley over the heat and toss to combine. Season to taste and divide among 4 plates. Serve immediately topped with shaved parmesan.
Notes
Hint: Canned salmon or tuna could be added to this recipe.
- Author: Christine Sheppard
- Image credit: Louise Lister
- Publication: Fresh Living
