Four Cheese Pansotti with Tomato & Basil Sauce

Four Cheese Pansotti with Tomato & Basil Sauce

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 13, 2019.
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Ingredients

Pasta

  • 1-2 cloves garlic, roughly chopped
  • 1/2 red onion, thinly sliced
  • 1 courgette, cut in half lengthways & thinly sliced
  • 1 pack four cheese pansotti
  • 1 pack tomato & basil pasta sauce

Salad

  • 1 lettuce, thinly sliced
  • 1 capsicum, thinly sliced
  • 1 carrot, peeled into ribbons
  • Juice of 1/2 lemon
  • 2 tsp mustard
  • 1/2 tsp honey

To Serve

  • 1/2 pack grated Parmesan cheese
  • 1 bunch basil, chopped

Steps

  1. Bring a pot of hot salted tap water to the boil with a lid. Prep veggies & make salad. Set aside pasta veggies and salad veggies separately. In a large bowl, whisk together lemon juice, mustard, honey and a drizzle of olive oil and vinegar. Just before serving, toss salad veggies through dressing and season to taste.
  2. Cook pasta. Cook pansotti in pot of boiling water for about 5 minutes, until tender. Reserve 1/2 cup pasta water. Drain well and drizzle with olive oil to prevent sticking.
  3. Cook veggies. Heat a drizzle of oil in a large, deep fry-pan on medium heat. Cook garlic and onion for 3 minutes, until softened. Add courgette and cook a further 2 minutes. Add tomato and basil sauce and simmer for about 2 minutes, until heated through. Add pasta water, a little at a time, until sauce has reached desired consistency. Season to taste.
  4. To finish. Add cooked pansotti to pan with sauce and stir to coat. Season to taste.
  5. Serve pansotti and sauce topped with Parmesan and basil. Serve salad on the side.

Nutritional Information

Energy 2544 kj
608 kcal
Protein 28.9g
Carbohydrate 47.8g
Fat 31.9g