recipes
Pomodoro Pasta
Pasta with tomato, spinach, artichokes and pinenuts.
serves 5
5 min prep
if you liked this recipe, try...
ingredients
| 500g short pasta (rigatoni, penne or spirals) 2 rashers bacon, chopped 2 spring onions, finely chopped 1 cup sliced mushrooms ¼ cup pinenuts 700g jar Leggo's Sugo di Pomodoro - Classic Tomato ½ cup white wine 1 cup baby spinach leaves 4 marinated artichokes, quartered Shaved parmesan cheese for serving |
featured products
instructions
step 1
Cook pasta in a large saucepan of boiling water until tender.
step 2
In a medium saucepan cook bacon, spring onions, mushrooms and pinenuts for 1-2 minutes. Add contents of Leggo's Sugo di Pomodoro and white wine and heat until boiling, stirring occasionally.
step 3
Drain pasta and return to hot saucepan, add sauce and stir through. Lastly stir in spinach leaves and artichokes. Serve pasta topped with shaved parmesan cheese.
recipe tip
For extra flavour add 1 teaspoon finely chopped red chilli in step 2.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1810kJ (432Cal) | 410kJ (98Cal) |
| Protein | 16.2g | 3.7g |
| Fat - Total | 8.1g | 1.8g |
| - Saturated | 0.8g | 0.2g |
| Carbohydrate | 63.4g | 14.4g |
| - Sugars | 2.9g | 0.7g |
| Dietary Fibre | 10.8g | 2.5g |
| Sodium | 679mg | 154mg |
| Potassium | 871mg | 197mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Pomodoro Pasta
Pomodoro Pasta
Pasta with tomato, spinach, artichokes and pinenuts.
ingredients
500g short pasta (rigatoni, penne or spirals)
2 rashers bacon, chopped
2 spring onions, finely chopped
1 cup sliced mushrooms
¼ cup pinenuts
700g jar Leggo's Sugo di Pomodoro - Classic Tomato
½ cup white wine
1 cup baby spinach leaves
4 marinated artichokes, quartered
Shaved parmesan cheese for serving
instructions
step 1
Cook pasta in a large saucepan of boiling water until tender.
step 2
In a medium saucepan cook bacon, spring onions, mushrooms and pinenuts for 1-2 minutes. Add contents of Leggo's Sugo di Pomodoro and white wine and heat until boiling, stirring occasionally.
step 3
Drain pasta and return to hot saucepan, add sauce and stir through. Lastly stir in spinach leaves and artichokes. Serve pasta topped with shaved parmesan cheese.
serves 5 5 min prep recipe tip
For extra flavour add 1 teaspoon finely chopped red chilli in step 2.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au