In less than half an hour, you can have this hearty pasta salad on the table.
Ingredients
- 300g dried orecchiette pasta (see note)
- 4 (70g each) Italian pork sausages
- 1/4 cup olive oil
- 2 garlic cloves, thinly sliced
- 500g cherry tomatoes, halved
- 400g can cannellini beans, drained, rinsed
- 50g baby spinach leaves
- 1/2 cup fresh basil leaves
- crusty bread, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
- Step 2Meanwhile, heat a large non-stick frying pan over medium-high heat until hot. Cook sausages for 3 minutes each side or until cooked through. Remove from pan. Slice.
- Step 3Heat 1 tablespoon of oil in pan. Add garlic and tomatoes. Cook, stirring occasionally, for 5 minutes or until tomatoes are just tender.
- Step 4Place remaining oil, pasta, sausage, beans, spinach and basil in a large bowl. Add tomato mixture and toss gently to combine. Serve with crusty bread.
- Low sugar
Nutrition
2607 kj
Energy
27g
Fat Total
7g
Saturated Fat
9g
Fibre
23g
Protein
46mg
Cholesterol
407.62mg
Sodium
6g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
Notes
Orecchiette is a small, dome-shaped, concave pasta, also known as ‘little ears’. Because of its shape and distinctive outer ridges, orecchiette is called the ‘sauce catcher’, and is a novel alternative to shell pastas.
- Author: Kirrily La Rosa
- Image credit: Steve Brown
- Publication: Super Food Ideas
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