Artichoke, walnut and spinach pasta

Author: Nadia Lim

Photographer: Melanie Jenkins

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

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320g dry penne or large spiral pasta

1 tablespoon extra-virgin olive oil

4 cloves garlic, chopped

1 red onion, sliced

70g walnuts, chopped

1 tablespoon finely chopped preserved lemon or 1 lemon, zest, finely grated

1 red chilli, chopped (optional)

390g can artichoke hearts in brine, drained, sliced or 225g cooked fresh globe artichokes

4 large handfuls baby spinach or spinach, chopped

1 large handful flat-leaf parsley, chopped

50g feta cheese, crumbled

40g parmesan cheese, shaved or grated

Instructions

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1 Cook pasta following packet directions. Meanwhile, heat olive oil in a large frying pan and fry garlic, onion, walnuts, lemon preserve or zest) and chilli (if using), for 5 minutes.

2 Add artichokes. Fry for a few more minutes to warm through.

3 Add cooked pasta, spinach, parsley, feta and parmesan. Turn off the heat. Toss together well.

4 Divide among serving plates and sprinkle with more parmesan if preferred.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 545 cal

Kilojoules 2280 kJ

Protein 22 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 5 g

Dietary fibre 7 g

Sodium 610 mg

Calcium 300 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.