Four Cheese Pansotti with Salad

Four Cheese Pansotti with Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, October 13, 2019.
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Ingredients

Pasta

  • 2 cloves garlic, minced
  • 1 red onion, thinly sliced
  • 2 courgettes, cut in half lengthways & thinly sliced
  • 1 pack four cheese pansotti
  • 1 pack tomato and basil pasta sauce

Salad

  • 1 lettuce, roughly chopped
  • 1 capsicum, diced
  • 1 carrot, peeled into ribbons
  • 1 pack Italian dressing

To Serve

  • 1 block Parmesan cheese
  • 1 bunch basil

Steps

  1. Bring a pot of salted water to the boil. Prep veggies & salad. Set veggies aside. In a bowl, toss all salad ingredients. Season to taste.
  2. Cook pasta. Cook pansotti in pot of boiling water for about 5 minutes, until tender. Reserve 1 cup pasta water. Drain well and drizzle with olive oil to prevent sticking.
  3. Cook veggies. Heat a drizzle of oil in a fry-pan on medium heat. Cook garlic and onion for 3 minutes, until softened. Add courgette and cook a further 3 minutes. Add tomato 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. Toss salad ingredients in a bowl.
  5. Serve pansotti 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