From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/The Ultimate Bare-Cupboard Pasta.html | 188 ++++++++++++++++++++++++++ 1 file changed, 188 insertions(+) create mode 100644 Recipes/The Ultimate Bare-Cupboard Pasta.html (limited to 'Recipes/The Ultimate Bare-Cupboard Pasta.html') diff --git a/Recipes/The Ultimate Bare-Cupboard Pasta.html b/Recipes/The Ultimate Bare-Cupboard Pasta.html new file mode 100644 index 0000000..5279878 --- /dev/null +++ b/Recipes/The Ultimate Bare-Cupboard Pasta.html @@ -0,0 +1,188 @@ + + + + + + + + +
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The Ultimate Bare-Cupboard Pasta

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+ + + Prep Time: 10 min + Cook Time: 5 min + Servings: 4 + + + Source: + + +

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Ingredients

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375g dried lasagne sheets, broken

2 tbsp extra virgin olive oil

2 garlic cloves, crushed

1 tsp chilli flakes

1 lemon, rind finely grated, juiced

250g cherry tomatoes, halved

55g (1/3 cup) pitted kalamata olives, halved

400g cannellini beans, rinsed, drained

100g baby spinach

parmesan, to serve

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Directions

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Cook the lasagne pieces in a large saucepan of boiling water, stirring occasionally to prevent sticking, for 5 minutes or until al dente. Drain.

Meanwhile, combine the olive oil, garlic, chilli, if using, and lemon rind in a large, deep frying pan over medium heat. When the oil starts to sizzle, add the tomato. Cook, stirring occasionally, for 4-5 minutes or until softened.

Add the olive, beans, spinach, lasagne pieces and lemon juice to the frying pan. Use tongs to toss to combine. Season. Divide among bowls and sprinkle with parmesan.

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Nutrition

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Fat: 14.8 grams fat
Calories: 128.57 calories
Saturated Fat: 1.8 grams saturated fat
Sodium: 154.8 milligrams sodium
Sugar: 6.0 grams sugar
Carbohydrate: 83.4 grams carbohydrates
Protein: 19.7 grams protein

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