The Ultimate Bare-Cupboard Pasta

Prep Time: 10 min Cook Time: 5 min Servings: 4 Source: Taste.com.au

Ingredients

              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

Directions

              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.
            

Nutrition

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