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Free Healthy Recipe - Cranberry, Basil and Pinenut Pasta

Low GI, Wheat Free

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In this dish you can use fresh or dry pasta. I love the flavour and texture of wholemeal spelt pasta, which has the added bonus of less gluten and more fibre than plain white durum wheat pasta. Combining cranberries with lemon zest is a triumph of flavours in this simple dish that can be whipped together in a matter of minutes.

Ingredients
500 grams spelt linguini
4 cloves garlic, slivered
2 tbsp olive oil
2 tsp lemon zest
3 cups basil leaves, roughly shredded
30 grams cranberries, chopped
30 grams pinenuts, roasted
1/3 cup parmesan, grated
Method

Fill a large pan with boiling salted water and bring it to the boil. Add the pasta to cook for about 8 minutes or until it is al dente.

In a small pan heat the olive oil until it is hot but not smoking. Add the garlic slivers and cook until they are crisp and golden. Remove the garlic and olive oil from the pan and set aside.

When the pasta is cooked, drain the water leaving about a third of a cup of the water in the bottom of the pan. Place the pasta back in the pan and while it is still hot, toss through the garlic, lemon zest, basil leaves, cranberries, pine nuts and a splash more olive oil through the pasta. Season with sea salt and black pepper and serve with the grated Parmesan.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins


Suitable for:
Dinner
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Nutritional Information - Per Serve
Kj 2745 kj
Calories 656 kcal
Fat 23.2 g
Saturated Fat 14.6 g
Total Carbohydrate 86.8 g
Total Protein 21.6 g
Fibre 6.2 g


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