Cherry Tomato, Roasted Red Pepper & Spinach Farfalle Pasta
Cherry Tomato, Roasted Red Pepper & Spinach Farfalle Pasta
A simple meat free recipe that is super easy to throw together!! It’s full of wholesome veggies and busting with Mediterranean flavours. SO YUMMY!!!
Ingredients
- 300 g cherry tomatoes approx. 1.5 punnets
- 400 g canned butter beans or cannellini beans, drained & rinsed
- 3/4 cup jarred roasted red peppers drained & roughly chopped
- 1 green zucchinis sliced into half moons
- 2 tablespoons caper
- 2 cloves garlic finely chopped
- 3/4 cup parsley roughly chopped
- 1/4 cup olive oil extra virgin
- sea salt
- cracked black pepper
- 2 cups spinach
- 500 g farfalle pasta packet, or pasta of choice
- parmesan cheese to serve,fresh
- basil fresh leaves, optional
Instructions
Method:
- Preheat oven to 180 degrees celsius.
- In a large & deep roasting pan, add the cherry tomatoes (whole), butter beans, capers, zucchini, roasted red peppers, garlic, parsley, extra virgin olive oil, salt and pepper. Roast in the oven for 25 – 30 minutes until the tomatoes are soft. If they are colouring too much, just turn your oven down to 160 degrees and keep cooking.
- Meanwhile, bring a large pot of salted water to a boil. Cook your pasta until al dente. Keep approx. ½ cup of pasta water for later in the recipe. Drain the pasta and set aside.
- Remove the dish from the oven and use a fork to crush the ingredients and let out all the juices. Add the cooked pasta to the oven dish and stir through. Add a little of the pasta water if it seems too dry. Add the fresh spinach and stir through. Season – be careful not to add too much salt – the capers are naturally salty so you don’t want to overdo it!
- Serve in bowls and top with parmesan cheese.
Nutrition
Calories: 457kcalCarbohydrates: 75gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 321mgPotassium: 544mgFiber: 7gSugar: 4gVitamin A: 1818IUVitamin C: 25mgCalcium: 60mgIron: 3mg
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