- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Super-easy and super-fast, this pasta dish makes the perfect Monday night meal.
Ingredients
- 400g fettuccine
- 1 tablespoon olive oil
- 1 red onion, halved, thinly sliced
- 2 large garlic cloves, crushed
- 400g grape tomatoes (we used red and yellow), halved lengthways
- 100g baby spinach
- 1/4 cup basil leaves, shredded
- 40g shaved parmesan cheese, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender.
- Step 2Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until tender. Add garlic and tomatoes. Cook, stirring, for 2 minutes or until tomatoes start to collapse. Add spinach. Remove pan from heat. Add basil and stir to combine. Season with salt and pepper.
- Step 3Drain pasta, reserving 2 tablespoons cooking water. Return pasta and cooking water to the saucepan. Add tomato mixture. Toss over low heat until heated through. Divide among bowls. Top with parmesan and serve.
- High carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1407 kj
Energy
10g
Fat Total
3g
Saturated Fat
7g
Fibre
11g
Protein
8mg
Cholesterol
575.65mg
Sodium
16g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
