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Ingredients
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4 large (about 250g) egg tomatoes, finely chopped
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1 garlic clove, crushed
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2 tablespoons balsamic vinegar
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1 tablespoon fresh lemon juice
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350g dried wholemeal penne pasta
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1 x 340g jar marinated artichokes, drained, coarsely chopped
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120g (1/2 cup) low-fat fresh ricotta
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1/2 cup fresh basil leaves, larger leaves torn
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1/2 cup fresh continental parsley leaves
Method
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1Combine the tomato, garlic, vinegar and lemon juice in a small bowl. Set aside to develop the flavours.
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2Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return pasta to the pan.
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3Add the tomato mixture, artichoke, ricotta, basil and parsley to the pasta and toss well to combine. Divide among serving bowls and season with pepper to serve.
Source: taste.com.au
