PANTRY PASTAS
the ultimate bare-cupboard pasta
serves 4 | prep & cooking 15 mins
375g dried lasagne sheets, broken
2 tbs extra virgin olive oil
2 garlic cloves, crushed
1 lemon, rind finely grated, juiced
1 tsp dried chilli flakes (optional)
250g cherry tomatoes, halved
55g (1/3 cup) pitted kalamata olives, halved
400g cannellini beans, rinsed, drained
100g baby spinach
Shredded parmesan, to serve
1 Cook lasagne in a large saucepan of boiling water, stirring occasionally to prevent sticking, for 5 minutes or until al dente then drain.
2 Meanwhile, combine the oil, garlic, lemon rind and chilli, if using, in
