SAUSAGE PAPPARDELLE

Weight Watchers Magazine (Australia) - - Comfort Food -

Smart­points VALUE PER SERVE 8 SERVES 4 | PREP 15 mins | COOK­ING TIME 15 mins

2 tsp olive oil 2 car­rots, finely chopped 1 cel­ery stick, thinly sliced 450g re­duced-fat pork sausages 250g cherry toma­toes 4 (187g) Latina fresh lasagne sheets ⅓ cup (25g) grated parme­san cheese

1 Heat half the oil in a large non-stick fry­ing pan over medium heat. Cook car­rot and cel­ery, stir­ring, for 3 min­utes or un­til soft. Trans­fer to a plate.

2 Heat re­main­ing oil in same pan. Squeeze sausage mix­ture into 2cm balls out of cas­ings into pan. Cook, toss­ing oc­ca­sion­ally, for 1-2 min­utes or un­til just browned. Add cherry toma­toes. Cook, stir­ring oc­ca­sion­ally, for 6-8 min­utes or un­til soft and skins start to split. Us­ing the back of a spoon, slightly squash toma­toes. Re­turn car­rot mix­ture to pan and stir to com­bine. Sea­son with salt and pep­per.

3 Mean­while, bring a large saucepan of salted wa­ter to the boil. Tear each lasagne sheet into 3-4cm-wide strips. Add to boil­ing wa­ter. Cook for 1-2 min­utes or un­til al dente. Drain and add to sausage mix­ture. Toss and serve sprin­kled with parme­san.

SERVE WITH 0 Smart­points value mixed salad leaves and chopped flat-leaf pars­ley.

THIS RECIPE IS Mediter­ranean.

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