Name: Crisp salami and artichoke pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram shell pasta; 170 gram jar marinated artichoke quarters, drained, reserving 1 tbsp oil; 1 large red capsicum, thinly sliced; 100 gram sliced danish salami, thinly sliced; 2 small zucchini, thinly sliced; 400 gram jar ricotta pasta sauce; baby spinach leaves, to serve

Crisp salami and artichoke pasta

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

375 gram shell pasta

170 gram jar marinated artichoke quarters, drained, reserving 1 tbsp oil

1 large red capsicum, thinly sliced

100 gram sliced danish salami, thinly sliced

2 small zucchini, thinly sliced

400 gram jar ricotta pasta sauce

baby spinach leaves, to serve

Method

1.Cook pasta in a large saucepan of boiling salted water 10-12 minutes, or until tender. Drain; return to pan.

2.Meanwhile, heat reserved oil in a large frying pan over moderate heat.

3.Add capsicum; cook, stirring, 5 minutes, or until soft. Add salami and zucchini; cook, stirring, 5 minutes, or until zucchini is just tender.

4.Add artichokes and pasta sauce to capsicum mixture. Cook, stirring, until heated.

5.Add sauce mixture to pasta; toss to combine. Serve topped with spinach leaves.

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Ingredients

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