Need a hearty dinner in a hurry? Look no further than this budget-friendly pasta salad.
Ingredients
- 250g dried wholemeal penne pasta
- 100g green beans, trimmed, cut into 4cm lengths
- 8 lean beef chipolata sausages
- 100g button mushrooms, thinly sliced
- 1 small red capsicum, finely chopped
- 210g can no added salt corn kernels, drained, rinsed
- 125g cherry tomatoes, halved
- 50g baby spinach
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add beans for last 2 minutes of cooking. Drain. Rinse under cold water. Drain. Return to pan.
- Step 2Meanwhile, heat a non-stick frying pan over medium-high heat. Add sausages. Cook, turning, for 6 to 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Cut diagonally into thick slices.
- Step 3Add mushroom and capsicum to frying pan. Cook, stirring, for 2 to 3 minutes or until capsicum is tender. Add mushroom mixture, sausage, corn, tomato, spinach, oil and lemon juice to pasta. Season with salt and pepper. Toss to combine. Serve.
Nutrition
1732 kj
Energy
10.7g
Fat Total
2.9g
Saturated Fat
10g
Fibre
21.7g
Protein
36mg
Cholesterol
510mg
Sodium
51.9g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kerrie Sun
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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