Antipasto Mung Bean Pasta

• YIELD: Serves 2 (2 Servings)
• PREP: 5 mins
• COOK: 10 mins
• READY IN: 15 mins

A quick, easy and nutritious meal. Gluten free.

Ingredients

• 4 Garlic Cloves Minced
• 2 Cups Cherry Tomatoes Quartered (Or 1 Can Crushed Tomatoes)
• 1/2 Cup Good Quality Kalamata Olives Pitted & Sliced
• 1/4 Cup Marinated Artichokes
• 1/4 Cup Grilled Eggplant
• 1/4 Cup Sun Dried Tomatoes Sliced Finely
• Juice of Half a Lemon
• 2 Tsp Chilli Flakes
• 1/4 Cup Fresh Basil Torn
• 1/4 Cup Fresh Parsley Chopped Finely
• 1 Pack Mung Bean Pasta Or Pasta of Choice

Instructions

1. In a deep non-stick fry pan, gently fry the garlic, then add the cherry tomatoes, olives, artichokes, eggplant, and sun dried tomatoes
2. Add a 1/4 cup of water, stir, and allow vegetables to simmer gently
3. In a separate pot of boiling water, cook the pasta until al' dente
4. Add lemon juice, basil, parsley and chilli flakes to vegetables
5. Drain the pasta and toss through the vegetables
6. Serve with fresh black pepper

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Beginner