The family will love this zucchini, squash and asparagus galette with creamy ricotta!
Warm caprese pasta (p52) Serves 4 Cost per serve $5.50 Hands-on time 15 min Cooking time 15 min vegetarian
250g pasta spirals 2 tablespoons olive oil 1 small red onion, finely chopped 3 garlic cloves, crushed 600g assorted baby
tomatoes, halved 1 cup basil leaves, torn 4 large (120g) bocconcini, torn 120g baby rocket 2 Lebanese cucumbers,
peeled into ribbons 1 cup assorted olives 2 tablespoons balsamic vinegar 1 Cook pasta in a large saucepan according to packet instructions, then drain, reserving ²⁄³ cup of the cooking liquid, and set aside. 2 Meanwhile, heat olive oil in a large saucepan set over medium heat. Add onion and garlic; cook, stirring, for 5 minutes, or until soft. Add tomatoes and cook, stirring, for 5 minutes, or until just soft. Add cooked pasta and reserved cooking liquid; stir until liquid forms a thin sauce. Remove pan from heat and stir in basil. 3 Place rocket, cucumber ribbons and olives in a salad bowl; drizzle with balsamic vinegar and toss. 4 Divide caprese pasta among 4 plates, top with torn bocconcini and rocket salad, season with cracked black pepper and serve.
Zucchini, squash & asparagus galette (p53)
Serves 4 Cost per serve $3.90 Hands-on time 20 min Cooking time 30 min
vegetarian diabetes friendly
2 bunches asparagus, trimmed 150g green beans, trimmed 1 sheet frozen reduced-fat
puff pastry, just thawed ²⁄³ cup reduced-fat fresh ricotta 2 teaspoons lemon zest ¼ cup finely chopped chives 1 medium zucchini,
very thinly sliced 4 yellow squash,
very thinly sliced 100g baby kale, plus
extra, to garnish 1 small red capsicum,
thinly sliced 2 tablespoons balsamic vinegar 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Cook asparagus and green beans in separate large saucepans of boiling water for 1–2 minutes, or until just tender. Refresh cooked greens in cold water, then drain. 2 Combine ricotta with lemon zest and 2 tablespoons of the chives in a large bowl. Roll out pastry into a 30cm-diameter circle. Transfer pastry circle to prepared baking tray; spread with ricotta mixture, leaving a 2cm border around edge. 3 Arrange zucchini and squash slices on ricotta layer. Transfer baking tray to oven and bake for 25–30 minutes, or until pastry is golden and vegies are tender. 4 Meanwhile, cut half of the cooked asparagus into short lengths and combine with baby kale, cooked green beans and sliced capsicum in a salad bowl; drizzle with vinegar and toss. 5 Scatter cooked vegie galette with remaining chives and extra baby kale; season with cracked black pepper. Serve galette with remaining asparagus and salad. Cook’s tip You can replace the chives with chopped oregano or basil, or use 1 teaspoon of dried oregano, if preferred.
Tofu, egg & herb fried rice Serves 4 Cost per serve $3.10 Hands-on time 15 min Cooking time 30 min dairy free vegetarian
2 teaspoons canola oil 300g firm tofu, diced into
2cm cubes 2 teaspoons sesame oil 3 garlic cloves, crushed 2 long red chillies, thinly sliced 1 red capsicum, thinly sliced 1 bunch broccolini,
halved diagonally 3 cups cooked long-grain
brown rice ¼ cup vegetarian oyster sauce ¹⁄³ cup chopped mint leaves ¹⁄³ cup chopped coriander leaves 2 shallots (green part only),
thinly sliced 4 eggs
1 Set a wok or large saucepan over medium–high heat. add canola oil and heat. add tofu; stir-fry for 4–5 minutes, or until golden. Remove cooked tofu from wok and set aside. 2 Heat sesame oil in same wok (or pan) over medium–high heat. add garlic, chillies and capsicum; stir-fry for 2 minutes, or until soft. add broccolini and brown rice; stir-fry for about 2 minutes, or until broccolini is almost tender and rice has heated through. 3 add cooked tofu to wok with oyster sauce and 2 tablespoons water; stir-fry until hot. Remove wok from heat. Stir mint, coriander and shallots through rice mixture. 4 Fry eggs in a large non-stick frying pan for 2–3 minutes, or until cooked to your liking. divide tofu and herb rice among 4 bowls, top with a fried egg and serve.
Tofu, egg & herb fried rice Treat your body to this low-kJ bowl of crunchy tofu & fresh herbs