Green tomato pastaReviewed by our expert panel
(at time of publication)
- 6 large green tomatoes, chopped
- ¼ cup fresh basil
- ¼ cup rocketarugulaX
- ¼ cup fresh mint
- 1 clove garlic, peeled, finely chopped
- 2 tablespoons olive oil
- 350g pasta (we like spaghetti)
- 4 tablespoons grated parmesan,
- to serve
- black pepper, to season
- 1 pinch of salt
1 Combine tomatoes, garlic and oil in a pan, heat gently and simmer for a few minutes. Remove from heat and add fresh herbs.
2 Cook pasta following packet directions. Drain, reserving 1/4 cup of pasta water.
3 Put half the pasta sauce into a food processor and process until smooth. Return to the bowl with the rest of the sauce and mix together. Season with salt and pepper.Add sauce to spaghetti and mix in well, adding a little of the pasta water. Serve with parmesan.
Make it gluten free – use gluten free pasta
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 5g
Last updated date: 10 September 2018
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