Turn a hand­ful of in­gre­di­ents into a light­ning-fast fam­ily meal full of big flavours and vegie good­ness.

Healthy Food Guide (Australia) - - CONTENTS -

Turn a hand­ful of in­gre­di­ents into light­ning-fast fam­ily meals full of tangy taste

MON­DAY Pesto pasta salad with roasted veg & baked ri­cotta

Serves 4 Cost per serve $4.75 Time to make 30 min gluten free vege­tar­ian di­a­betes friendly

1 small egg­plant, thinly sliced 2 medium zuc­chini, thinly sliced 2 cap­sicums (1 red, 1 yel­low),

thinly sliced 250g re­duced-fat fresh ri­cotta 1 tea­spoon chopped oregano 250g gluten-free penne

(see Note) ¼ cup gluten-free store-bought

basil pesto 4 cups rocket ¼ cup pine nuts, toasted 2 ta­ble­spoons shaved

parme­san, to serve

1 Pre­heat the oven to 200°C and line 2 baking trays with baking pa­per. Ar­range the thinly sliced egg­plant, zuc­chini and cap­sicum over one-and-a-half trays. 2 Place the fresh ri­cotta on half of the sec­ond baking tray. Scat­ter with chopped oregano and sea­son with pep­per. Spray lib­er­ally with olive oil. Bake both trays for 25–30 min­utes. 3 Mean­while, cook the pasta in a large pot of boil­ing wa­ter ac­cord­ing to the in­struc­tions set out on the packet. Drain. 4 Com­bine roasted veg­eta­bles, pasta and pesto in a large bowl. Stir through rocket. Break baked ri­cotta over the top and scat­ter with pine nuts. Di­vide among 4 serv­ing bowls and sprin­kle with shaved parme­san, to serve. Note You could try the new San Remo Pulse Pasta for an­other gluten-free (GF) al­ter­na­tive that pro­vides more fi­bre and protein than reg­u­lar GF pasta.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.