Antipasto spaghetti

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ChefOfKing
  • 4Servings
  • 10 mPrep Time
  • 15 mCook Time
  • 25 mReady In



Print Recipe

Use your favourite vegetables to create this light vegetarian pasta sensation.

Credit by: KingOfChef

Ingredients

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Nutrients

2756 kj ENERGY
25g FAT TOTAL
5g SATURATED FAT
12g FIBRE
17g PROTEIN
1208.6mg SODIUM
12g CARBS (SUGAR)
85g CARBS (TOTAL)




Steps to cook

  • Step 1

    Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente.

  • Step 2

    Meanwhile, use a zester to zest the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small, sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemon.

  • Step 3

    Heat the oil in a large frying pan over medium heat. Add the artichokes, olives, semi-dried tomatoes and eggplant, and cook, stirring occasionally, for 4-5 minutes or until heated through.

  • Step 4

    Drain the spaghetti and return to the saucepan. Add the artichoke mixture, lemon zest, lemon juice, salt and pepper.

  • Step 5

    Toss gently over low heat to combine. Taste and adjust the seasoning if necessary.

Tips & variations

  • Leftovers: cook the spaghetti and toss with some chopped fresh continental parsley and a little garlic, olive oil and parmesan. for the kids: carrot and tomato spaghetti: omit the olives, artichokes and eggplant. Add lots of grated carrot, cut the pasta into short legths and cut to combine.




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