Name: Quick springtime pasta
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 garlic clove crushed; 400g can tomato; handful basil leaves chopped; 400g spaghetti; 290g jar artichoke heart cut into bite size pieces; handful freshly grated parmesan; handful parsley chopped

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Quick springtime pasta

Quick springtime pasta

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4 out of 5.5 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 garlic clove

crushed
400g can tomato
handful basil leaves

chopped
400g spaghetti
290g jar artichoke heart

cut into bite size pieces
handful freshly grated parmesan
handful parsley

chopped

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Nutrition: per serving

kcal494
fat15g
saturates3g
carbs79g
sugars6g
fibre5g
protein16g
salt1.14g

low

Method

step 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.
step 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 TIPS

HEALTHY BENEFITS

Artichokes are a good source of vitamin K and folate – both important for maintaining healthy blood pressure. They are naturally bitter which stimulates the flow of bile from the liver and helps with the digestion of fats.

ARTICHOKES

For extra flavour in this dish, look out for jars of grilled artichokes. Try Sainsbury’s Taste the Difference Chargrilled artichokes.

Recipe from Good Food magazine, May 2007

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A star rating of 4 out of 5.5 ratings

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