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Mediterranean Penne

Mediterranean Penne

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Not enough hours in the day? Don’t worry, we’ve gathered up olives from the Grecian Coast, artichoke hearts from North Africa, fetta from the ancient Byzantine Empire and rocket from Rome to bring you a balmy Mediterranean feast. Change is as good as a holiday, and this pasta might just be better!

Tags:Veggie
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

200 g

penne

(ContainsGlutenMay be present Egg, Soy)

½

red onion

3 clove

garlic

1 punnet

cherry tomatoes

2 tbs

parsley

100 g

kalamata olives

150 g

artichoke hearts

70 g

rocket

½ block

fetta cheese

(ContainsMilk)

Not included in your delivery

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2370 kJ
Fat46.3 g
of which saturates8.7 g
Carbohydrate16.7 g
of which sugars16.3 g
Dietary Fibre0 g
Protein0 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of salted water to the boil. Add the pasta to the boiling water and cook for approximately 8-10 minutes or until al dente. Drain, rinse under cold water and set aside.

2

Dice the red onion. Peel and crush the garlic, chop the parsley, pit and halve the kalamata olives, drain the artichoke hearts and wash the rocket. Heat some oil in a pan over a medium-high heat. Add the onion and the garlic, then cook for about 2 minutes or until the onion is translucent. Turn the temperature down to a low heat and add the chopped cherry tomatoes, chopped parsley, olives, and drained artichokes; cook gently for a further 3 minutes, or until the tomatoes are soft

3

Toss the drained pasta with the vegetables to combine, then throw in the rocket leaves.

4

To serve, crumble a little of the fetta and lightly toss through; if you think fetta makes everything better, add a little more! Season well with salt and pepper and divide the pasta amongst your bowls and enjoy!