ZUC­CHINI & PROSCIUTTO ROTOLO

This Ital­ian favourite is usu­ally made with sheets of pasta rolled up and poached. But we’ve given our rotolo a de­li­cious, healthy makeover by us­ing zuc­chini in­stead of pasta, for a much lighter meal.

The Australian Women’s Weekly Food Magazine - - Front Page - RECIPE NA­DIA FONOFF PHO­TOG­RA­PHER JAMES MOF­FATT STYLIST MICHAELA LE COMPTE PHOTOCHEF WENDY QUISUMBING

ZUC­CHINI & PROSCIUTTO ROTOLO

2 tea­spoons ex­tra vir­gin olive oil 2 green onions, chopped

2 cloves gar­lic, crushed

100g baby spinach

400g can white beans, rinsed, drained 1 cup (120g) fresh blanched peas

150g fetta, crum­bled

2 ta­ble­spoons chopped dill,

plus ex­tra, to serve

2 tea­spoons finely grated le­mon zest 1 cup (80g) finely grated parme­san 400g (380ml) jar arrab­bi­ata pasta

sauce (or make your own: page 71) 4 large (600g) zuc­chini, sliced into

28 rib­bons (see tips)

28 (300g) thin slices prosciutto

¾ cup (75g) shred­ded pizza cheese 1 Pre­heat oven to 180°C/160°C fan. Grease a 30cm round (8-cup) bak­ing dish. Heat oil in a large fry­ing pan over medium-high heat. Cook onion and gar­lic for 1 minute or un­til fra­grant. Add spinach; cook for a fur­ther minute or un­til wilted. Add beans and peas; stir to com­bine. Re­move from heat. Mash un­til al­most smooth. Stir in fetta, dill, le­mon zest and half the parme­san. Sea­son.

2 Spread half the pasta sauce over the base of pre­pared dish. For each rotolo, stack a zuc­chini slice and a prosciutto slice on a clean work sur­face. Spoon a lit­tle of the pea mix­ture on one end; roll up to form a log. Place, up­right, side-by-side over sauce in dish. Re­peat with re­main­ing zuc­chini, prosciutto and pea mix­ture. Spoon over re­main­ing pasta sauce. Sprin­kle with pizza cheese.

3 Bake for 30 min­utes or un­til rotolo is ten­der and cheese golden brown. Sprin­kle with re­main­ing parme­san and ex­tra dill.

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