Main Dishes

Spicy Spaghettini With Goat Cheese, Tomato And Artichoke

62

A simple recipe ideal for a family dinner yet elegant enough for guests.

4
1/2 375 g pkg high fibre spaghettini
3 tbsp olive oil
3 garlic cloves, minced
1/2 tsp hot-red-chili flakes
1/4 tsp salt
4 cup cherry or grape tomatoes
398 mL can artichoke hearts, drained and quartered
2 cup packed arugula
4 1/2 inch slices goat cheese
Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot. Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.
Nutritions

Calories
582

Sodium
557mg
23% DV

Fat
35g
54% DV

Protein
36g
72% DV

Carbs
40g
13% DV

Fiber
13g
53% DV