Quick springtime pasta

Quick springtime pasta

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(1 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Perfect for an impromptu al fresco meal out on the patio - it's made with storecupboard items too

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
494
protein
16g
carbs
79g
fat
15g
saturates
3g
fibre
5g
sugar
6g
salt
1.14g

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400g can tomatoes
  • handful basil leaves, chopped
  • 400g spaghetti
  • 290g jar artichoke hearts, cut into bite size pieces
  • handful freshly grated parmesan
  • handful parsley, chopped

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Method

  1. Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 min until lightly coloured. Pour in the chopped tomatoes, then stir in the basil. Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins. Meanwhile, boil the spaghetti according to pack instructions.
  2. Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry. Serve immediately with the remaining parmesan and parsley sprinkled over.

Recipe from Good Food magazine, May 2007

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Comments

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occultkitty's picture

This is a fabulous recipe to use as a basis for a good Italian meal. Whilst the recipe itself is quite boring,adding extra ingredients, for example mushrooms, make the recipe a lot more interesting.

eleanormayo's picture
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I added mushrooms and spinach to this. It was a tasty pasta dish but didn't really have any WOW factor, probably 3.5 stars

toffeebanoffee's picture

Not so tasty... My version is better sorry!

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