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Nutrition: per serving

  • kcal528
  • fat19g
  • saturates4g
  • carbs76g
  • sugars4g
  • fibre4g
  • protein18g
  • salt1.06g
    low

Method

  • step 1

    Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.

  • step 2

    Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

Recipe from Good Food magazine, April 2008

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Comments, questions and tips (10)

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Overall rating

A star rating of 3.5 out of 5.13 ratings

Craig Hutchinson 1

Added some chopped courgettes and used pasta from our recent trip to Bari. The family really liked it!

Myrt

My family really enjoyed this! Light, satisfying and refreshing for a hot evening on the patio! Thank you!

danielleh

A star rating of 4 out of 5.

Couldn't be easier, perfect for a super quick supper

charlit

A star rating of 4 out of 5.

This was alright as a quick and easy dinner yesterday, but really good as a cold pasta salad for lunch today. In future, I think I will make it specifically to keep overnight and then have cold the next day. I added some green asparagus tips that needed to go, which worked very nicely.

naiomiwalker

A star rating of 4 out of 5.

I left out the rocket as I hadn't got any but i didn't seem to do much harm. Very tasty and will make again.

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