To­mato & basil tart

Healthy Food Guide (Australia) - - FRONT PAGE -

(p64) Serves 4 Cost per serve $5.80 Time to make 45 min di­a­betes friendly 1 x 400g pun­net to­mato

med­ley mix, halved 1 tea­spoon lemon zest ½ tea­spoon chilli flakes 4 gar­lic cloves, thinly sliced 250g whole­meal pasta 200g snow peas, sliced 1 ta­ble­spoon olive oil 350g peeled green prawns,

halved length­ways ½ cup basil leaves, plus

ex­tra, to serve 1 ta­ble­spoon lemon juice 50g re­duced-fat feta, crum­bled 1 Pre­heat oven to 130ºC and line a bak­ing tray with bak­ing pa­per. Place toma­toes on pre­pared tray. Sprin­kle with lemon zest, chilli and half of the gar­lic; spray with olive oil. Bake for 30–35 min­utes, or un­til wilted and ten­der. 2 Cook pasta in a large saucepan of boil­ing water, fol­low­ing packet in­struc­tions, or un­til al dente. Add the snow peas for the last minute of cook­ing time. Drain. Re­turn to saucepan. 3 Mean­while, heat olive oil in a large non-stick fry­ing pan over high heat. Cook the prawns and the re­main­ing gar­lic, stir­ring, for 2–3 min­utes, or un­til prawns are golden and cooked through. 4 Add slow-roasted toma­toes, pasta, basil and lemon juice to prawn mix­ture; toss to com­bine. Serve the pasta topped with crum­bled feta and basil leaves.

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