Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Tomato and Spinach Agnolotti

"What I love about this recipe is that is full of fresh ingredients, and takes a super healthy spin on an Italian classic," says Olympic swimmer Susie O'Neil.

Tomato and Spinach Agnolotti

Preparation time: 10 mins Cooking time: 15 mins Energy: 1668kJ per serve

Serves 4

 

200g lean bacon, finely chopped

1 clove garlic, crushed

1 punnet roma cherry tomatoes, halved

100g baby spinach leaves

625g pack Cheese and Spinach Agnolotti 

 

Heat pan and fry bacon until golden brown, add garlic and cook for a further minute. Add cherry tomatoes and toss in pan until skins brown slightly. Add spinach and toss for 30 seconds to wilt.

Cook agnolotti in a large pot of boiling water, until tender. Drain, reserving 1/4 cup cooking liquid.

Toss agnolotti in pan with reserved cooking liquid, bacon, cherry tomatoes and spinach.

 

For more of Susie’s tips and recipes head to togethercounts.com

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney