Cherry Tomato, Roasted Red Pepper & Spinach Farfalle
A simple meat free recipe that is super easy to throw together! It’s full of wholesome veggies and bursting with Mediterranean flavours. So yummy!
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Ingredients
- 300 g cherry tomatoes
- 400 g canned butter beans or cannellini beans, drained & rinsed
- 3/4 cup jarred roasted red peppers drained & roughly chopped
- 1 zucchini sliced into half moons
- 2 tablespoons capers
- 2 cloves garlic finely chopped
- 3/4 cup parsley leaves roughly chopped
- 1/4 cup extra virgin olive oil
- sea salt & cracked black pepper
- 500 g farfalle pasta or pasta of choice
- 2 cups baby spinach
- parmesan cheese grated, to serve
- basil leaves to serve (optional)
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- In a large, deep roasting dish, place the whole cherry tomatoes, butter beans, red peppers, zucchini, capers, garlic, parsley and olive oil. Season well. Roast for 25–30 minutes until the tomatoes are soft. If they are colouring too much, turn your oven down to 160°C conventional (140°C fan-forced).
- Meanwhile, bring a large pot of salted water to the boil. Cook your pasta until al dente. Drain, reserving about 1/2 cup of the pasta cooking water. 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 and stir through. Add a little of the pasta water if it seems too dry. Stir through the spinach and season – be careful not to add too much salt as the capers are naturally salty.
- Serve in bowls and top with parmesan cheese and basil, if desired.
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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