- 0:10 Prep
- 0:13 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1 x 250g pkt dried tortellini ai formaggi (Barilla brand)
- 110g (2/3 cup) frozen baby peas, thawed
- 100g 97 per cent fat-free semi-dried tomatoes
- 75g 40 per cent reduced-fat shaved Hungarian salami cut into 1cm-thick slices
- 1 tablespoon olive oil
- 1/4 teaspoon dried crushed hot chillies
- 1/3 cup loosely packed fresh basil leaves, torn
Method
- Step 1Cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Add the peas 2 minutes before the end of cooking. Drain well.
- Step 2Return tortellini and peas to saucepan along with the semi-dried tomatoes, salami, oil and chilli, and place over low heat. Cook, stirring, for 1 minute or until hot. Remove from heat.
- Step 3Add the basil and stir to combine. Divide among bowls and serve immediately.
- Low kilojoule
- Lower gi
Nutrition
1800 kj
Energy
18g
Fat Total
9.5g
Saturated Fat
6g
Fibre
20g
Protein
48g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Use the salami on crispbread as a snack.
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0
