Tomato & basil tart
(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.