Silverbeet with spirali

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Silver beet with spirali
  • 500 gram spirali pasta
  • 1/3 cup (80ml) olive oil
  • 1 clove garlic, crushed
  • 1/2 small white onion (40g), chopped finely
  • 1/2 small red capsicum (75g), chopped finely
  • 90 gram piece coppa, chopped finely
  • 1 fresh small red thai chilli, sliced thinly
  • 8 medium silverbeet leaves (640g), trimmed, shredded finely
  • 2 tablespoon coarsely grated parmesan


Silver beet with spirali
  • 1
    Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  • 2
    Meanwhile, heat oil in medium frying pan, add garlic, onion, capsicum, coppa and chilli; cook, stirring, 2 minutes. Add silverbeet; cook, stirring constantly, until silver beet wilts. Stir in cheese.
  • 3
    Combine pasta and silverbeet mixture; mix well.


Recipe best made just before serving. Coppa is salted and dried pork.

More From Women's Weekly Food