Chargrilled vegetables and pepperoni pasta

Chargrilled vegetables and pepperoni pasta

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Spicy pepperoni goes a long way to adding richness and depth to the flavours in this tasty pasta main.

The ingredient of Chargrilled vegetables and pepperoni pasta

  1. 300g dried rigatoni pasta
  2. 1 350g jar chargrilled vegetables stir-through pasta sauce (Leggos brand)
  3. 1 bunch English spinach, ends trimmed, washed
  4. 100g pepperoni slices, cut into thick strips
  5. Salt & ground black pepper, to taste
  6. Parmesan shavings, to serve

The instruction how to make Chargrilled vegetables and pepperoni pasta

  1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and return the pasta to the pan.
  2. Add the pasta sauce and spinach to the pasta and cook over medium heat for 2-3 minutes, tossing constantly, or until the spinach wilts and the sauce is heated through. Stir through the pepperoni. Taste and season with salt and pepper.
  3. Serve in pasta bowls topped with the Parmesan shavings.

Nutritions of Chargrilled vegetables and pepperoni pasta

calories: 493.057 calories
calories: 18 grams fat
calories: 5 grams saturated fat
calories: 61 grams carbohydrates
calories: 5 grams sugar
calories:
calories: 19 grams protein
calories:
calories: 1207.72 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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