INGREDIENTS:
400g spaghetti
2 teaspoon olive oil
1 clove garlic, crushed
1 teaspoon chopped red chilli
8-10 cherry tomatoes, halved
¼ cup stuffed olives
400g can
Edgell Borlotti Beans,
drained
2 tablespoons chopped fresh parsley
METHOD:
1.
Cook spaghetti in boiling water until tender. Drain into a colander.
2.
Heat oil in saucepan, add garlic, chilli, tomatoes and cook for 1 minute. Add olives and drained Edgell Borlotti Beans. Return spaghetti to pan and toss well.
3.
Serve spaghetti sprinkled with parsley.
SERVES: 4
PREPARATION TIME:
10
minutes
COOKING TIME: 1
5
minutes
TIP: For extra zing add 2 teaspoons seeded mustard.
Nutrition Information Panel:
Nutrient
Per Serve
Energy
1895kJ
Protein
16.5g
Fat - total
4.7g
- saturated
0.8g
Carbohydrate - total
80g
- sugars
2.6g
Fibre
8.9g
Sodium
380mg
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