Wednesday, 29 August 2012

Sun-Dried Tomato and Palm Hearts Fusilli

Pasta are always welcome, especially when you don't have much time to spend in the kitchen and still wants something nice to eat. This one I've done last Sunday for lunch and was a hit at home, all the ingredients complement each other and the result was so tasty that I have decided to share, so give it a try! You'll love it. :)

300g dried fusilli pasta (I used Sainsbury's Taste the Difference)
1 onions chopped
3 cloves of garlic smashed
100g broccoli florets
1 can of palm hearts sliced
50g sun-dried tomato chopped
250g chestnut mushroom chopped
2 tbsp capers
15g pine nuts
Spinach leaves
Black pepper

1 - Cook the pasta as per package instructions.
2 - Fry the onion and garlic until tender
3 - Add the mushroom and broccoli florets and stir for about 10 minutes
4 - When the mushroom lost most of its water and the brocolli florets are tender add the palm hearts, sun-dried tomatoes, capers, pine, black pepper and salt and stir for another 7 minutes
5 - Add the pasta when cooked and eat with spinach leaves


No comments:

Post a Comment