Tomato, basil and asparagus penneReviewed by our expert panel
(at time of publication)
- 400g penne pasta
- 2 cups frozen peas
- 1 cup cooked asparagus, chopped in thirds
- 6 tomatoes, rinsed, chopped
- handful fresh basil, roughly torn
- 100g feta, chopped roughly in cubes
1 Cook pasta following packet directions and add peas for last 4 minutes of pasta cooking time. Drain. Set aside.
2 Add asparagus, tomatoes and basil. Stir well and heat through in a heavy-based pan for 2-3 minutes. Remove from heat and scatter with feta. Garnish with extra basil, if desired.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 6g
Dietary fibre 10g
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