Slow-roasted tomatoes are sold in vacuum packs. Sun-dried tomatoes, drained of oil, may be used instead.
Ingredients
- 14 oz (400 g) dried farfalle pasta
- 2 tbsp olive oil
- 4 scallions, cut into short lengths
- 1 garlic clove, finely chopped
- 1 tsp dried chile flakes
- 12 oz (350 g) baby spinach leaves
- 0.66 cup vegetable stock
- 4 sun-dried tomatoes, chopped
- 6 oz (175 g) baby plum tomatoes, halved
- 1 oz (30 g) pitted black olives, sliced
- 1½ tbsp pickled capers
- 2 avocados, peeled, pitted, and diced
- squeeze of lemon juice
- salt and freshly ground black pepper
- 3 tbsp pumpkin seeds
- lemon wedges and a few torn basil leaves, to garnish
How to Make It
- Cook the pasta according to the package directions. Drain. Heat the oil in a deep-sided sauté pan or wok. Add the scallions and garlic and fry, stirring gently, for 1 minute. Stir in the chiles.
- Add the spinach and stock and simmer, turning over gently for about 2 minutes until beginning to wilt. Gently fold in the pasta and the remaining ingredients. Simmer for 3 minutes until most of the liquid has been absorbed.
- Pile into warmed, shallow bowls. Garnish with lemon wedges and a few torn basil leaves.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 680 kcal Calories from Fat: 261 kcal |
|
% Daily Value*
|
| Total Fat 29 g 83% |
Saturated Fat 6 g 30% |
Trans Fat 0.0 g |
carbohydrates 79 g 61% |
Dietary Fiber 11 g 29% |
Sugars 7 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |