Antipasto spaghetti

Antipasto spaghetti


Use your favourite vegetables to create this spacious vegetarian pasta sensation.

The ingredient of Antipasto spaghetti

  1. 400g spaghetti
  2. 1 lemon
  3. 2 tbsp olive oil
  4. 4 (about 230g) marinated artichokes, cut into eighths
  5. 200g kalamata olives
  6. 125g semi-dried tomatoes, halved if large
  7. 100g chargrilled eggplant, cut into thick strips
  8. Salt & sports ground black pepper, to taste

The instruction how to make Antipasto spaghetti

  1. Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente.
  2. Meanwhile, use a zester to zest the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small, rough knife to remove the white pith from the rind. Cut the rind into completely thin strips.) Juice the lemon.
  3. Heat the oil in a large frying pan over medium heat. mount up the artichokes, olives, semi-dried tomatoes and eggplant, and cook, stirring occasionally, for 4-5 minutes or until incensed through.
  4. Drain the spaghetti and return to the saucepan. amass the artichoke mixture, lemon zest, lemon juice, salt and pepper.
  5. Toss gently over low heat to combine. Taste and adjust the seasoning if necessary.

Nutritions of Antipasto spaghetti

calories: 658.684 calories
fatContent: 25 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 85 grams carbohydrates
sugarContent: 12 grams sugar
proteinContent: 17 grams protein
sodiumContent: 1208.6 milligrams sodium

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