Pasta is always a winner with the family – and this simple and healthy version has the bonus of being gluten-free.
Ingredients
- 375g frozen gluten-free spinach and ricotta ravioli (see note)
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 600g ripe tomatoes, chopped
- 1 tablespoon drained capers, chopped
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup fresh basil leaves, chopped
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain. Return to pan. Cover to keep warm.
- Step 2Meanwhile, combine oil and vinegar in a large bowl. Add tomato, capers, parsley and basil. Toss to combine. Season with salt and pepper.
- Step 3Add ravioli to tomato mixture. Stir to combine. Spoon into bowls, serve.
- Low kilojoule
- Vegetarian
Nutrition
1703 kj
Energy
10.4g
Fat Total
2.9g
Saturated Fat
3.6g
Fibre
7.8g
Protein
18mg
Cholesterol
893mg
Sodium
58.7g
Carbs (total)
All nutrition values are per serve
Notes
We used Pasta al Naturale brand available from Coles supermarkets.
- Author: Nadia French
- Image credit: Andrew Young
- Publication: Super Food Ideas
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