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The ultimate bare-cupboard pasta
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Budget-friendly pasta perfect for using up pantry staples on those lean days.
Ingredients:
  • 375g dried lasagne sheets, broken
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 tsp chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 250g cherry tomatoes, halved
  • 55g (1/3 cup) pitted kalamata olives, halved
  • 400g cannellini beans, rinsed, drained
  • 100g baby spinach
  • Shredded parmesan, to serve
Instructions:
  • In a large saucepan of boiling water, cook the lasagne pieces for 5 minutes or until they are al dente, stirring occasionally to prevent sticking. Drain the cooked lasagne pieces.
  • In a large, deep frying pan over medium heat, sizzle olive oil, garlic, chilli (if using), and lemon rind. Add tomato and cook for 4-5 minutes until softened, stirring occasionally.
  • Combine olive, beans, spinach, lasagne pieces, and lemon juice in a frying pan. Toss using tongs to mix well. Season to taste, then serve in bowls and sprinkle with parmesan.

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