Weeknight Pasta in a Flash
If you want to add more dairy free recipes to your recipe box, Weeknight Pastan in a Flash might be a recipe you should try. This side dish has 459 calories, 13g of protein, and 12g of fat per serving. This recipe serves 6. For 52 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is liked by 10 foodies and cooks. A mixture of tomatoes, sweetcorn, tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 15 minutes. It is brought to you by Tinned Tomatoes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. If you like this recipe, you might also like recipes such as French In A Flash: Pissaladière Pasta, French In A Flash: Bouillabaisse Pasta, and Easy Weeknight Pasta : Pasta with Sausage and Mushroom Sauce.
Servings: 6
Ingredients:
1 large handful fresh basil
500g dried Messicani pasta
a good grinding of black pepper
4 tbsp rapeseed oil
2 tbsp Mr Organic Sundried Tomato Pesto (or similar)
340g sweetcorn
1 jar sunblush tomatoes, plus a glug of the oil
150 - 200g santini tomatoes (or other)
Equipment:
kitchen scissors
Cooking instruction summary:
1. Cook the pasta according to the packet until al dente. Drain and rinse under a cold tap until the pasta is cold and glossy (this is the secret to a great pasta salad). Shake off as much water as possible.2. While that pasta is cooking whizz the basil and rapeseed oil into a dressing. Use scissors to snip the sunblush tomatoes in their jar, drain the corn and cut the fresh tomatoes in half.3. Once the pasta is well drained, mix through the herb dressing and the pesto. 4. Next add the sunblush tomatoes and a glug of oil from the jar, which has a wonderful flavour, then add the fresh tomatoes and corn. Mix together well and season with black pepper.5. Serve and enjoy!notes: leftover pasta salad will keep happily in the fridge for a few days. Toss it before serving to re-coat in the oil.
Step by step:
1. Cook the pasta according to the packet until al dente.
2. Drain and rinse under a cold tap until the pasta is cold and glossy (this is the secret to a great pasta salad). Shake off as much water as possible.
3. While that pasta is cooking whizz the basil and rapeseed oil into a dressing. Use scissors to snip the sunblush tomatoes in their jar, drain the corn and cut the fresh tomatoes in half.
4. Once the pasta is well drained, mix through the herb dressing and the pesto.
5. Next add the sunblush tomatoes and a glug of oil from the jar, which has a wonderful flavour, then add the fresh tomatoes and corn.
6. Mix together well and season with black pepper.
7. Serve and enjoy!notes: leftover pasta salad will keep happily in the fridge for a few days. Toss it before serving to re-coat in the oil.
Nutrition Information:
covered percent of daily need
