Fusilli with Silverbeet

Fusilli with Silverbeet


59 people made this

A delicious and satisfying Mediterranean-inspired blend of silverbeet, olives, garlic and sun-dried tomatoes tossed with pasta.

Lia Soscia

Serves: 8 

  • 1, 500g packet fusilli pasta
  • 2 tablespoons olive oil
  • 1 bunch silverbeet, stems removed and chopped
  • 60g (1/3rd cup) sun-dried tomatoes packed in oil, chopped
  • 125g (3/4 cup) pitted, chopped Kalamata olives
  • 60g (1/3rd cup) pitted, chopped green olives
  • 1 clove garlic, crushed
  • 3 tablespoons freshly grated Parmesan cheese

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

  1. Bring a large saucepan of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes or until al dente. Drain and set aside.
  2. Heat the oil in a frying pan over medium heat. Stir in the silverbeet and cook for a few minutes, until the liquid is evaporated. Stir in the sun-dried tomatoes, kalamata olives, green olives and garlic. Cook and stir until tender. Add the fusilli and toss together using 2 spoons until heated through.Sprinkle over Parmesan cheese to serve.

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Reviews (5)

Mama Bear

Altered ingredient amounts. Since my family isn't wild about olives, I omitted the olives and increased the sun-dried tomatoes to 3/4 cup. I also topped with some fresh chopped oregano. Delicious! - 29 Sep 2008


I had some silverbeet from my local farmers market and needed to make dinner, so I found this recipe. It was delicious! Silverbeet is rather strong so the other strong flavours in this recipe balance it out nicely and make a really nice combination. - 29 Sep 2008


I loved this! I had purchased a bunch of silverbeet at the farmers market and needed a recipe. The dish was quick, easy, satisfying, and very healthy! I only used 400g of pasta, and think the proportions are better this way. - 29 Sep 2008

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