• FRESH, COLOURFUL AND WHOLESOME •
Veggie Pasta
SERVES 4 · 20 MINUTES · MADE WITH MARCO POLO VEGGIE SPIRAL
Light, bright and ready in twenty minutes. Marco Polo Veggie Spiral is blended with real spinach and beet, so the colour on the plate comes from the pasta itself — no artificial anything. A dish that works warm for dinner or chilled as a salad the next day.
Ingredients
- 1 pack (300g) Marco Polo Veggie Spiral, Tri Colour
- 3 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ½ cup sun-dried tomatoes, roughly chopped
- ½ red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- ½ cup grated parmesan cheese
- Juice of ½ lemon
- Salt and freshly cracked black pepper, to taste
- Optional: ½ cup crumbled feta
Method
- 1
Cook the pasta. Bring a large pot of salted water to the boil. Cook Marco Polo Veggie Spiral for 8 to 10 minutes until al dente. Reserve a quarter cup of pasta water, then drain.
- 2
Start the base. Heat the olive oil in a large skillet over medium heat. Add the garlic and red onion and cook for 2 minutes until softened and fragrant — do not let the garlic brown.
- 3
Add the tomatoes. Add the cherry tomatoes and sun-dried tomatoes. Cook for 3 to 4 minutes, until the cherry tomatoes begin to blister and release their juice.
- 4
Wilt the spinach. Add the baby spinach and toss until just wilted, about 1 minute.
- 5
Bring it together. Add the drained pasta to the skillet and toss. Add a splash of reserved pasta water and the lemon juice, tossing until everything is glossy and coated.
- 6
Finish. Remove from heat. Fold through the parmesan and torn basil. Season with salt and cracked black pepper.
- 7
Serve. Plate warm, topped with crumbled feta if using and an extra grating of parmesan.
