Ricotta and olive pasta will keep you warm in the cooler months, and it’s ready in a flash!
Ingredients
- 375g dried large shell pasta
- 1 garlic clove, peeled
- 1/4 cup extra-virgin olive oil
- 200g fresh ricotta cheese, crumbled
- 1/2 cup semi-dried tomatoes, chopped
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup roughly chopped fresh flat-leaf parsley leaves
- 1/4 cup pine nuts, toasted
- Finely grated parmesan cheese (or vegetarian hard cheese), to serve
Method
- Step 1Cook pasta and garlic in a large saucepan of boiling salted water following packet directions until tender. Drain, reserving 1/4 cup liquid. Return pasta to pan. Crush garlic. Add to pasta.
- Step 2Add oil, ricotta, tomato, olives, parsley, pine nuts and reserved liquid to pasta. Cook, tossing, over low heat for 1 to 2 minutes or until combined and heated through. Serve with parmesan.
- Low sodium
- Low sugar
Nutrition
2811 kj
Energy
30g
Fat Total
6g
Saturated Fat
7g
Fibre
19g
Protein
21mg
Cholesterol
266.81mg
Sodium
8g
Carbs (sugar)
77g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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