Apricot & orange rice pudding
Rice pudding with a fruity zing – made in the microwave
Fresh tomato pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 with leftovers
Skip to ingredients
- 500g pack penne
- 4 tbsp olive oil
- 1 large red chillideseeded and finely chopped, optional
- 16 spring onionscut into long strips
- 300g cherry tomato
- pinch golden caster sugar
- juice 1 lemon
- grated parmesanto serve
Nutrition: per serving
- kcal558
- fat14g
- saturates2g
- carbs99g
- sugars6g
- fibre5g
- protein16g
- salt0.07glow
Method
step 1
Cook the penne according to the pack instructions. While the pasta is cooking, heat the oil very gently and add the chilli, if using, and the spring onions. Slowly cook the spring onion until wilted, then add the cherry tomatoes and sprinkle with the sugar. Turn up the heat and cook until the tomatoes are blistered.
step 2
Drain the pasta and tip into a large bowl. Toss with everything from the tomato pan and the lemon juice. Serve in pasta bowls with grated parmesan.
