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Pasta with artichokes tomato, basil & balsamic

  • 0:25 Cook
  • 4 Servings


  • 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


  • 1
    Combine the tomato, garlic, vinegar and lemon juice in a small bowl. Set aside to develop the flavours.
  • 2
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return pasta to the pan.
  • 3
    Add 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


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