Pasta with broad beans, artichokes and spinach

Small pasta shapes and a tasty selection of assorted vegetables make this casserole perfect for a family dinner.

Pat Alburey

Ingredients

Serves: 4 

  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 large clove garlic
  • 1 medium red capsicum
  • 200g dried pasta shapes (bow ties, shells or rigatoni)
  • salt and black pepper
  • 425g canned tomato pieces, with their juice
  • a pinch of dried oregano
  • ½ teaspoon brown sugar
  • 250g frozen broad beans
  • 350g young spinach or silverbeet (chopped if needed)
  • 400g canned artichoke hearts
  • To serve: Parmesan cheese, crusty Italian bread loaf

Directions

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring a large saucepan of water to the boil, and preheat the oven to its lowest setting. Heat the oil in another large saucepan. Peel and roughly chop the onion, then peel and crush the garlic. Add both to the oil and fry gently for 5 minutes, until soft.
  2. Halve, seed and slice the capsicum. Add to the onion and fry for a further 2 minutes.
  3. Add the pasta and some salt to the boiling water. Return to the boil and cook for 10–12 minutes, until the pasta is al dente.
  4. Stir the tomatoes, oregano, sugar and some black pepper into the onion, garlic and red capsicum. Bring to the boil, then partially cover and simmer the sauce for about 10 minutes.
  5. Put the bread loaf into the oven to heat through. Add the broad beans to the tomato sauce, return to the boil and simmer for 3 minutes.
  6. Rinse and drain the spinach or silverbeet, then remove any tough stalks and add the leaves to the sauce; cook for 1 more minute.
  7. Drain and quarter the artichoke hearts. Drain the pasta. Add both to the sauce and heat through for another 1–2 minutes.
  8. Turn the pasta and sauce into a warm serving bowl, grate or shave some Parmesan cheese over the top and serve with the hot bread.

NUTRIENTS PER SERVING:

good source of vitamins A, B group, C, E and folate, and calcium.

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