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How to make Lasagnette with artichokes and feta

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 500g packet lasagnette pasta
  • 60g sliced Danish salami, cut into thin strips
  • 280g artichoke hearts, drained, quartered
  • 200g punnet grape tomatoes, halved
  • 1 tablespoon thyme leaves
  • 1 garlic clove, crushed
  • 100g low-fat feta, crumbled
  • 1 lemon, rind finely grated, juiced
  • 2 teaspoons brown sugar

Method

  • Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions (approx 15 min).
  • Step 2 Meanwhile, preheat grill on medium-high heat. Place salami on a tray and grill for 2 to 3 minutes or until crisp. Transfer to a plate lined with paper towel.
  • Step 3 Drain pasta and return to pan. Add salami, artichokes, tomatoes, thyme, garlic, feta and lemon rind. Combine 2 tablespoons lemon juice and sugar in a jug. Pour over pasta. Season with salt and pepper. Toss over low heat until well combined. Serve.