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How to make The ultimate bare cupboard pasta

Yield = 4
Prep time: 0:10
Cook time: 0:05
Total time: 0:15

Ingredients

  • 375g dried lasagne sheets, broken
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon dMasterFoods® Chilli Flakes (optional)
  • 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

Method

  • Step 1 Cook the lasagne pieces in a large saucepan of boiling water, stirring occasionally to prevent sticking, for 5 minutes or until al dente. Drain.
  • Step 2 Meanwhile, combine the olive oil, garlic, chilli, if using, and lemon rind in a large, deep frying pan over medium heat. When the oil starts to sizzle, add the tomato. Cook, stirring occasionally, for 4-5 minutes or until softened.
  • Step 3 Add the olive, beans, spinach, lasagne pieces and lemon juice to the frying pan. Use tongs to toss to combine. Season. Divide among bowls and sprinkle with parmesan.