You may not be a master chef, but you still like to entertain. Here’s a foolproof, easy-to-make recipe that’s set to impress and fire up your inner cook!
Ingredients
- 630g packet fresh ricotta and roast vegetable tortellini pasta
- 1/4 cup olive oil
- 2 garlic cloves, crushed
- 2 long red chillies, deseeded, thinly sliced
- 1 tablespoon baby capers
- 500g cherry tomatoes, quartered
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
- Step 2Meanwhile, place oil, garlic, chilli and capers in a saucepan over low heat. Cook for 3 to 5 minutes or until oil has heated through (do not boil). Remove from heat. Add tomato and parsley. Stir to combine. Add oil mixture to pasta. Toss to coat. Serve.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sugar
- Vegetarian
Nutrition
1624 kj
Energy
20g
Fat Total
4g
Saturated Fat
6g
Fibre
11g
Protein
24mg
Cholesterol
350.56mg
Sodium
3g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use 375g dried spaghetti instead of tortellini and save around $5 in total.
- Author: Liz Macri
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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