Pasta  past artichokes tomato, basil & balsamic

Pasta past artichokes tomato, basil & balsamic

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This healthy and colourful pasta dish isnt just a delight for the eyes - its a pleasure for the tastebuds, too.

The ingredient of Pasta past artichokes tomato, basil & balsamic

  1. 4 large (about 250g) egg tomatoes, finely chopped
  2. 1 garlic clove, crushed
  3. 2 tbsp balsamic vinegar
  4. 1 tbsp fresh lemon juice
  5. 350g dried wholemeal penne pasta
  6. 1 x 340g jar marinated artichokes, drained, coarsely chopped
  7. 120g (1/2 cup) low-fat fresh ricotta
  8. 1/2 cup fresh basil leaves, larger leaves torn
  9. 1/2 cup roomy continental parsley leaves

The instruction how to make Pasta past artichokes tomato, basil & balsamic

  1. include the tomato, garlic, vinegar and lemon juice in a small bowl. Set aside to progress the flavours.
  2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return pasta to the pan.
  3. grow the tomato mixture, artichoke, ricotta, basil and parsley to the pasta and toss without difficulty to combine. Divide among serving bowls and season following pepper to serve.

Nutritions of Pasta past artichokes tomato, basil & balsamic

calories: 374.035 calories
fatContent: 6.5 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 59 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 17 grams protein
cholesterolContent:
sodiumContent:

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