sundried tomato & olive tapenade pasta
I turned one of my favourite dips into pasta- what is not to love? This creamy Mediterranean dish features all the flavours of tapenade – capers, sundried tomatoes and pine nuts blended into a creamy and tangy sauce!
Equipment
- high-speed blender or food processor
Ingredients
Sauce
- 70 grams onion chopped
- 16 grams garlic minced
- 30 grams sun-dried tomatoes
- 10 grams capers
- 30 grams pine nuts
- 30 grams kalamata olives chopped
- 15 ml lemon juice
- 1 tsp dried oregano
Pasta
- 600 grams zucchini spiralised
- 200 grams of pasta of choice
Instructions
- Boil large pot of water.
- In the meantime, cut off ends of zucchini, spiralise and cut them into smaller pieces so they will complement the shorter spiral of the rotini and then set aside
- Add garlic and onions to the pan with 15 ml oil (or 30 ml water if avoiding oil) and sauté over medium heat for four-five minutes until translucent and soft and set aside.
- Cook pasta according to instructions (however set a timer to three minutes before you would normally take to cook). When it is three minutes less than typical cook time, add in zoodles and continue to cook until desired consistency.
- Add garlic, onions, sundried tomatoes pine nuts, oregano, kalamata olives and lemon juice to a high-speed blender, adding pasta water if needed to loosen up the sauce.
- Drain the pasta and put back in the pan with the sauce, mixing it through.
- Add salt and pepper to taste.
Nutrition
Calories: 294kcalCarbohydrates: 32gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 939mgPotassium: 860mgFiber: 5gSugar: 11gVitamin A: 780IUVitamin C: 35mgCalcium: 67mgIron: 3mg
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