Ingredients
-
4 large (about 250g) egg tomatoes, finely chopped
-
1 garlic clove, crushed
-
2 tablespoons balsamic vinegar
-
1 tablespoon fresh lemon juice
-
350g dried wholemeal penne pasta
-
1 x 340g jar marinated artichokes, drained, coarsely chopped
-
120g (1/2 cup) low-fat fresh ricotta
-
1/2 cup fresh basil leaves, larger leaves torn
-
1/2 cup fresh continental parsley leaves
Method
-
1Combine the tomato, garlic, vinegar and lemon juice in a small bowl. Set aside to develop the flavours.
-
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.
-
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
Discussion about this post