- Recipes Home
- Interest Groups
Penne with Chargrilled Artichokes Roasted Red Peppers & Spinach Recipe
|Penne||12 Ounce (350 Gram)|
|Artichoke hearts||6 Ounce, char grilled and preserved in oil (175 Grams)|
|Red onion||1 , thinly sliced|
|Tender spinach leaves||4 Ounce (100 Grams)|
Calories 230 Calories from Fat 11
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.02 g0.11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 58.5 mg2.4%
Total Carbohydrates 48 g16.1%
Dietary Fiber 7.2 g29%
Sugars 5.6 g
Protein 9 g18.3%
Vitamin A 51.5% Vitamin C 100.8%
Calcium 4% Iron 8.6%
*Based on a 2000 Calorie diet
2. Bring a large pan of water to a rolling boil and add a good pinch of salt. Add the penne, stir once, then cook for 10-12 mins, or according to the packet instructions, until al dente.
3. Meanwhile, drain the olive oil from the artichokes into a large frying pan over a medium heat. Add the onion and saute for 3-4 mins until softened but not coloured. Cut the artichoke hearts into quarters and add to the pan with the red pepper strips, tossing to combine.
4. Tip the spinach into the frying pan and allow to just wilt down, then remove the pan from the heat. Season to taste.
5. Drain the pasta and add the vegetable and oil mixture, stirring well to combine. Share among warmed bowls and serve.