Me and Danni made this humble dish a few weeks ago for a light dinner and we were not disappointed. The effortless preparation and fresh ingredients make this dish scream SUMMER.
Ingredients
- 250g orecchiette pasta
- I used gluten free penne pasta due to my coeliac tendencies. You can also use gluten free spirals.
- 2 tablespoons drained sun-dried tomatoes, chopped coarsely.
- 1 small red onion (100g), sliced thinly
- 1 small green capsicum (150), sliced thinly.
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- I know I am usually an advocate for dried herbs but please use fresh parsley for this recipe! the difference is noticeable.
Sun-dried tomato dressing
- 1 tablespoon sun-dried tomato pesto
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
Cooking
1. Cook pasta in large saucepan of boiling salted water, uncovered, until just tender; drain. Rinse under cold water; drain.
2. Meanwhile, make sun-dried tomato dressing by combining ingredients in a screw-top jar; shake well.
3. Combine pasta with remaining ingredients and dressing in large bowl; toss gently.
And your finished!! Its almost too easy.
Preparation time- 15 minutes
Cooking time- 10 minutes
Serves 4
12g fat per serve / 1405 kj (336 calories) / 46g carbohydrate / 8.8g protein / 3.6g fibre.
Recipe from The Women's Weekly BBQ Cookbook.
xx E & D
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