Antipasto pasta

Dig in to a delicious blend of vegetables and flavour with this quick and easy antipasto pasta.

• 400g dried penne pasta
• 1 tablespoon olive oil
• 1 brown onion, thinly sliced
• 785g jar tomato pasta sauce
• 100g artichokes in brine, drained, halved
• 270g jar roasted capsicums, drained, thinly sliced
• 1/4 cup Green Valley pitted kalamata olives
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1/2 cup finely grated parmesan cheese

Energy 2373kJ	Fat saturated 3.40g
Fat Total 11.40g	Carbohydrate sugars g
Carbohydrate Total 91.40g	Dietary Fibre 6.00g
Protein 20.30g	Cholesterol 11.00mg
Sodium 1026.00mg

All nutrition values are per serve.

1. Step 1

   Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.

2. Step 2

   Meanwhile, heat oil in a saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Add pasta sauce, artichokes, capsicums and olives. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens.

3. Step 3

   Add sauce to pasta. Stir to combine. Top with parsley and cheese. Serve.