The Ultimate Bare-Cupboard Pasta

ingredients

• 375g dried lasagne sheets, broken
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 1 tsp chilli flakes
• 1 lemon, rind finely grated, juiced
• 250g cherry tomatoes, halved
• 55g (1/3 cup) pitted kalamata olives, halved
• 400g cannellini beans, rinsed, drained
• 100g baby spinach
• parmesan, to serve

method

Cook the lasagne pieces in a large saucepan of boiling water, stirring occasionally to prevent sticking, for 5 minutes or until al dente. Drain.

Meanwhile, combine the olive oil, garlic, chilli, if using, and lemon rind in a large, deep frying pan over medium heat. When the oil starts to sizzle, add the tomato. Cook, stirring occasionally, for 4-5 minutes or until softened.

Add the olive, beans, spinach, lasagne pieces and lemon juice to the frying pan. Use tongs to toss to combine. Season. Divide among bowls and sprinkle with parmesan.