Spicy Spaghettini With Goat Cheese, Tomato And Artichoke
104
- Prep Time15 min
- Total Time25 min
- Makes4 Servings
(Photo: Roberto Caruso; photo research: Gracia Soenarjo)
A simple recipe ideal for a family dinner yet elegant enough for guests.
Ingredients
1/2 375-g pkg high-fibre or regular spaghettini pasta
3 tbsp olive oil
3 garlic cloves, minced
1/2 tsp hot-red-chili-flakes
1/4 tsp salt
4 cups cherry or grape tomatoes
398-mL can artichoke hearts, drained and quartered
2 cups packed arugula
4 1/2-in. slices goat cheese
Instructions
Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot.
Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.
Nutrition (per serving)
Calories 441, Protein 16g, Carbohydrates 64g, Fat 16g, Fibre 12g, Sodium 444mg.
