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Photo of Antipasti pasta with basil & garlic by WW

Antipasti pasta with basil & garlic

8
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Super-quick and simple, this dish can be easily adapted to include your own roasted or chargrilled vegetables.

Ingredients

Wholewheat Pasta, dry

250 g, spaghetti

Olive Oil

2 teaspoon(s)

Onion

1 medium, finely chopped

Garlic

2 clove(s), finely chopped

Chargrilled artichokes

150 g

Roasted red peppers in brine, drained

250 g, drained weight

Cherry Tomatoes

300 g, halved

Basil, fresh

15 g

Sacla Char-grilled Aubergine Pesto

2 tablespoon(s), level

Instructions

  1. Bring a pan of water to the boil and cook the pasta for 10-12 minutes, to pack instructions. Drain, reserving 100ml of the cooking water.
  2. Heat the oil in a pan and cook the onion and garlic for 5 minutes. Stir in the artichokes, peppers, tomatoes and basil, and continue to cook for a few minutes to heat through.
  3. Stir the pesto and the reserved water into the pasta, then add it to the vegetables. Mix everything together, season to taste, then serve with the extra basil leaves.

Notes

Add a 70g bag rocket to boost the veg content – and give the pasta more delicious peppery flavour.

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