Lasagnette with artichokes and feta

Lasagnette with artichokes and feta

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Keep midweek meals tasty and simple with this toss-together pasta recipe that features crispy salami, artichokes and feta.

The ingredient of Lasagnette with artichokes and feta

  1. 500g packet lasagnette pasta
  2. 60g sliced Danish salami, cut into thin strips
  3. 280g artichoke hearts, drained, quartered
  4. 200g punnet grape tomatoes, halved
  5. 1 tablespoon thyme leaves
  6. 1 garlic clove, crushed
  7. 100g low-fat feta, crumbled
  8. 1 lemon, rind finely grated, juiced
  9. 2 teaspoons brown sugar

The instruction how to make Lasagnette with artichokes and feta

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions (approx 15 min).
  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.
  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.

Nutritions of Lasagnette with artichokes and feta

fatContent: 605.387 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 92 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 26 grams protein
sodiumContent: 32 milligrams cholesterol

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