Toss pasta tubes with vegies and basil then add a double-cheese topping for a dinner winner that’s ready in 25 minutes.
Ingredients
- 375g dried tortiglioni pasta (see note)
- 70g (1/3 cup) semi-dried tomatoes in oil, drained reserving oil, coarsely chopped
- 2 small zucchini, ends trimmed, sliced
- 2 garlic cloves, crushed
- 150g (1/2 cup) chargrilled eggplant, drained, coarsely chopped
- 1 x 170g jar marinated artichoke quarters, drained reserving marinade
- 1 tablespoon finely grated lemon rind
- 1/3 cup shredded fresh basil
- 100g goats cheese, crumbled
- 30g (1/3 cup) finely grated parmesan
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the pasta to the pan.
- Step 2Meanwhile, heat 2 tablespoons of the reserved oil from the tomatoes in a large frying pan over medium heat. Add the zucchini and garlic, and cook, stirring, for 2 minutes or until golden. Add the tomato, eggplant, artichoke, lemon rind and pasta. Toss to combine. Add the reserved marinade from the artichoke and a little of the reserved pasta liquid. Stir until heated through. Stir in the basil. Season with salt and pepper.
- Step 3Divide the pasta among serving bowls. Sprinkle with goats cheese and parmesan to serve.
- Low sodium
- Low sugar
Nutrition
2097 kj
Energy
11g
Fat Total
5g
Saturated Fat
9g
Fibre
22g
Protein
18mg
Cholesterol
293.77mg
Sodium
8g
Carbs (sugar)
75g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: For the meat lovers, add shredded salami or ham in step 2. Budget tip: To save money, replace the goats cheese with fresh ricotta. If dried tortiglioni pasta is unavailable, use dried penne pasta.
- Author: Cynthia Black
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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