Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 1100 g water
- 400 g dried risoni pasta, rinsed and drained
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt, to taste
- 4 sprigs fresh flat-leaf parsley, leaves only, plus extra leaves for garnishing
- 130 g feta cheese
- 340 g marinated artichoke hearts, drained
- 60 g pine nuts, toasted
- 100 g sun-dried tomatoes, cut into thin slices
- 400 g canned chickpeas, rinsed and drained (weight is pre-draining)
- 1 tbsp lemon juice
- 1 pinch ground black pepper, to taste
- Nutrition
- per 4 portions
- Calories
- 13089.9 kJ / 3116.6 kcal
- Protein
- 113.7 g
- Carbohydrates
- 350.2 g
- Fat
- 124.3 g
- Saturated Fat
- 28.6 g
- Fibre
- 61.4 g
- Sodium
- 4216.4 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Chicken and pesto risoni
35min
Mexican stack
45min
Sour cream and chicken enchiladas
1h 10min
Pumpkin and ricotta cannelloni
1u. 20min
Quick veggie pasta salad
30min
Spinach and artichoke penne
1h 5 min
Cauliflower and sweet potato lasagne
1h 35min
Sweet potato pasta with burnt sage butter
30min
Filo spinach slice
55min
Pumpkin and antipasto risoni salad
35min
Feta, spinach and potato frittata
1u.
Vegetable bake with goat's feta
1u. 30min