Celebrate this summer with a sumptuous spread of festive foods with a twist!
Ingredients
- 375g penne rigate
- 100g green beans, trimmed
- 1 large red capsicum, thinly sliced
- 2 tablespoons pine nuts, toasted
- 2 green onions, finely chopped
- 1 Lebanese cucumber, halved, sliced
- 250g cherry tomatoes, halved
- 1/3 cup chopped fresh herbs (see note)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons MasterFoods® Wholegrain Mustard
- 1 tablespoon pure cream
Method
- Step 1Cook pasta in a saucepan of boiling, salted water, following packet directions, adding beans for last 3 minutes of cooking. Drain. Transfer to a bowl. Cool.
- Step 2Make dressing: Place herbs, oil, vinegar, mustard and cream in a screw-top jar. Secure lid. Shake to combine.
- Step 3Add capsicum, pine nuts, onion, cucumber, tomato and dressing to pasta mixture. Season with salt and pepper. Toss to combine. Serve.
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1161 kj
Energy
11g
Fat Total
2g
Saturated Fat
3g
Fibre
7g
Protein
3mg
Cholesterol
28.27mg
Sodium
2g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
We used basil, parsley and chives.
Super saver: Use 1 large green capsicum instead of red and save around $2.42 in total.
- Author: Donna Boyle
- Image credit: Steve Brown
- Publication: Super Food Ideas
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