Olive and tomato pasta bowl 

Olive and tomato pasta bowl
562 kcal


Preparation:15 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories562 kcal(28%)
Protein22 g(44%)
Fat15 g(19%)
Carbohydrates89 g(34%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

10 cupsSpiral pasta
¼ cupsoil-packed sun-dried tomato
⅔ cupspiited black olives
2 ¾ cupsgreen Asparagus
2chopped Garlic cloves
⅔ cupsSmoked ham raw and sliced
2 tablespoonsOil
⅞ cupsvegetable stock
2 tablespoonschopped marjoram
2 tablespoonsfreshly chopped thyme
freshly ground peppers
marjoram (to garnish)


1 Cook the pasta in boiling, salted water according to the package instructions.
2 Chop the tomatoes. Peel the lower third of each asparagus spear and cut the spears into approximately 3 cm lengths.
3 Cut the ham into thin strips.
4 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.
5 Season to taste with salt and pepper. Serve warm or cold garnished with marjoram.


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