(at time of publication)
- 350g dried fettuccine or tagliatelle
- olive oil spray
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- ½ cup salt-reduced vegetable stock
- 3 courgetteszucchini, summer squashX, cut in thin sticks
- ¾ cup sun-dried tomatoes, chopped
- 4 cups spinach
- 1 tablespoon olive oil
- ½ cup grated parmesan
- 2 tablespoons shaved parmesan, to serve
- black pepper, to season
1 Cook pasta following packet directions until al dente.
2 Meanwhile, spray a large non-stick frying pan with oil. Cook onion and garlic, stirring, over a medium heat until soft but not browned.
3 Add half the stock to frying pan. Add courgettes and cook, stirring, for 5 minutes until softened. Add tomatoes, spinach and remaining stock to pan.
4 Drain pasta, then add to pan with oil and grated parmesan. Toss gently. Serve topped with shaved parmesan and pepper.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 7g
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