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14Ingredients
20Minutes
340Calories
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Ingredients
US|METRIC
2 SERVINGS
- 200 grams rigatoni pasta (GF if needed)
- 20 mL extra virgin olive oil
- 200 grams courgette (/ zucchini, 1 medium, cut into chunks)
- 2 garlic cloves (roughly chopped)
- salt
- black pepper
- 2 tomatoes (large ripe, peeled and chopped)
- 8 cherry tomatoes (halved)
- 1 pinch sugar (optional)
- 2 tsp. balsamic vinegar
- 1 pinch chilli flakes (I used fine Korean chilli flakes)
- 4 artichoke heart (charred, halves, chopped)
- 8 Kalamata olives (de-stoned and chopped)
- fresh parsley (chopped, to garnish, optional)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium530mg22% |
| Potassium1080mg31% |
| Protein11g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber12g48% |
| Sugars11g |
| Vitamin A45% |
| Vitamin C100% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Robin G. 5 years ago
Brilliant simple summer supper. Used Aldi Red Lentil & Beetroot Fusilli and topped with Sainsbury's Free From Feta