Pasta with sundried tomatoes, rocket & walnuts

Laura McLoughlin

Peppery rocket and tangy sundried tomatoes give this easy Mediterranean dish a vibrant taste

Pasta with sundried tomatoes, rocket & walnuts

Preparation time: 5 mins
Cooking time: 20 mins
Number of servings: 4

Nutrition information per serving:
Calories: 361
Protein: 16g
Carbs: 44g
Fat: 14g

200g of pasta, uncooked weight
12 sundried tomatoes
4 tbs of low fat fromage frais
4 tbs of grated Parmesan cheese
1 tsp of dried basil
1 tsp of oregano
1 small bag of watercress or rocket
50g of chopped walnuts

1.Prepare the pasta following package directions, omitting any suggested fat or salt.
2.Meantime, place the sundried tomatoes in a bowl and just cover with boiling water. Set aside to rehydrate for 10 minutes. After this time, chop into 1cm (½") pieces.
3.Once the pasta is cooked and drained, stir in the rest of the ingredients.
4.This can be served warm or at room temperature.

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