- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
This tasty pasta salad is full of flavour and kind to the waistline too.
Ingredients
- 2 teaspoons olive oil
- 500g lean pork sausages
- 1 1/2 cups small pasta shapes (such as shells)
- 5 green onions, thinly sliced
- 2 garlic cloves, crushed
- 250g cherry tomatoes, quartered
- 1 1/2 cups frozen peas
- 1/4 cup Massel salt reduced chicken style liquid stock
- 100g baby spinach
Method
- Step 1Heat 1 teaspoon oil in a large, non-stick frying pan over medium heat. Add sausages. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a board. Thinly slice. Set aside.
- Step 2Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions until tender (approx 8 min).
- Step 3Heat remaining oil in a saucepan over medium heat. Add onions and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes, peas and stock. Increase heat to medium-high. Cook for 2 minutes. Remove from heat.
- Step 4Drain pasta and return to pan. Add sausages, onion mixture and spinach. Season with salt and pepper. Toss to combine. Serve.
- Low kilojoule
- Lower gi
Nutrition
1772 kj
Energy
10.8g
Fat Total
2.9g
Saturated Fat
7.8g
Fibre
31.6g
Protein
7mg
Cholesterol
650mg
Sodium
50g
Carbs (total)
All nutrition values are per serve
Notes
Whisk together 1/4 cup each of orange juice and Greek-style yoghurt together with 1 teaspoon dijon mustard for a delicious dressing for this salad.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
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