Always boil pasta in plenty of water. Never add oil to pasta water as it forms a coating on the pasta and prevents the sauce from clinging to it
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 9 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 692 |
| Fat | 28.4g |
| Saturates | 4.4g |
| Protein | 13g |
| Carbs | 89.5g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2
Drain and roughly chop the roasted mixed peppers, sun-dried tomatoes, artichokes, and tear the basil leaves. Combine these ingredients in a large serving bowl.
3
Drain the pasta (don’t rinse it) and allow to cool.
4
Meanwhile, prepare the dressing. Grate the garlic. Juice the lemon. Combine all the ingredients for the dressing in a medium-sized bowl.
5
Add the dressing to the cooled pasta and toss well to coat.
6
Toss with the rest of the ingredients and serve.
