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PASTA SALAD WITH FRIED SPROUTS, BOCCONCINI AND ALMONDS

PREPARATION TIME 20 MINUTES

COOKING TIME 15 MINUTES SERVES 6

500g rigatoni

1 tablespoon olive oil

300g brussels sprouts, trimmed, shredded

½ cup coarsely chopped fresh flat-leaf parsley

1 tablespoon drained capers, rinsed

200g bocconcini, sliced thickly

½ cup (80g) roasted almonds, chopped coarsely

 RED WINE VINAIGRETTE

 1/3 cup (80ml) lemon juice

1/3 cup (80ml) red wine vinegar

¼ cup (60ml) olive oil

1 teaspoon white sugar

2 cloves garlic, crushed

 1)    Combine ingredients for red wine vinaigrette in screw-top jar; shake well.

2)    Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Place in large serving bowl.

3)    Heat oil in same pan; stir-fry sprouts about 1 minute or until just warm.

4)    Combine sprouts and remaining ingredients with pasta and vinaigrette; mix gently.

 Per serving 25.7g total fat (5.7g saturated fat); 2358kJ (564 cal); 60g carbohydrate; 19.9g protein; 6.2g fibre