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Artichoke, walnut and spinach pasta
Serves: 4
Time to make: 20 mins
Hands-on time: 10 mins
Ingredients
- 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
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Instructions
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 545cal
-
Kilojoules 2280kJ
-
Protein 22g
-
Total fat 21g
-
–Saturated fat 5g
-
Carbohydrates 65g
-
–Sugars 5g
-
Dietary fibre 7g
-
Sodium 610mg
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Calcium 300mg
-
Iron 4.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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