Ratatouille pasta salad with rocket
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Use up leftover ratatouille to make a substantial vegetarian lunch that's quick to prepare and also super healthy, providing all five of your five-a-day
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 301 |
| low in | fat | 5g |
| saturates | 1g | |
| carbs | 44g | |
| sugars | 15g | |
| fibre | 14g | |
| protein | 13g | |
| salt | 0.5g |
Ingredients
- 100g wholewheat penne
- leftover ratatouille (1/2 quantity)
- 6 Kalamata olives , sliced
- 2 tsp balsamic vinegar
- 2 handfuls rocket
Method
- STEP 1
Cook the pasta following the pack instructions, then drain and toss with the ratatouille (you could use the recipe from our Herb & garlic pork with summer ratatouille), olives and vinegar. Spoon into a container and top with the rocket. Toss the rocket through just before eating.
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Goes well with
Recipe from Good Food magazine, June 2017
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