Or­ange and fen­nel pasta salad

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 10 min­utes Serves: 4 In­gre­di­ents 2 cups penne pasta, cooked 1 large fen­nel bulb, trimmed and sliced 2 navel or­anges, peeled and sliced 1 bunch English spinach, roughly chopped 2 tbsp olive oil 2 tbsp red wine vine­gar 1 tsp poppy seeds Freshly ground pep­per, to taste

Method Place cooked pasta, fen­nel, or­anges and spinach in a large bowl. Driz­zle with olive oil and vine­gar. Toss well to com­bine. Sprin­kle with poppy seeds. Serve with grilled meat, fresh crusty bread and pep­per to taste.

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