Olive and Tomato Pasta Bowl
ready in 30 min.
Ham provides plenty of protein in this dish, while the vegetables contain valuable nutrients and the pasta adds satiating fiber.
Leave out the ham in this dish for an equally delicious vegiterranean meal.
Author of this recipe:
- 10 cups Spiral pasta
- ¼ cup oil-packed sun-dried tomato
- ⅔ cup piited black olives
- 2 ¾ cups green Asparagus
- 2 chopped garlic cloves
- ⅔ cup Smoked ham (raw and sliced)
- 2 Tbsps Oil
- ⅞ cup vegetable stock
- 2 Tbsps chopped marjoram
- 2 Tbsps freshly chopped thyme
- freshly ground peppers
- marjoram (to garnish)
Cook the pasta in boiling, salted water according to the package instructions.
Chop the tomatoes. Peel the lower third of each asparagus spear and cut the spears into approximately 3 cm lengths.
Cut the ham into thin strips.
Heat the oil and briefly sweat the ham, garlic and asparagus. Add the stock, cover and cook for about 5 minutes. Then add the olives, tomatoes, herbs and drained pasta; toss to combine.
Season to taste with salt and pepper. Serve warm or cold garnished with marjoram.