INGREDIENTS:
1 teaspoon olive oil
4 spring onions, chopped
1 clove garlic, crushed
2 zucchini, thinly sliced
575g jar pasta bake sauce
400g can
Edgell Borlotti Beans,
drained
200g spiral pasta, cooked
1 cup reduced fat mozzarella cheese
METHOD:
1.
Heat oil in a frypan; cook onion, garlic and zucchini for 2 minutes stirring continually.
2.
Stir in pasta sauce, drained Edgell Borlotti Beans and cooked pasta. Spoon into a 1litre ovenproof dish. Sprinkle with cheese.
3.
Bake in a preheated oven at 190°C for 20 minutes or until golden brown.
SERVES: 4
PREPARATION TIME:
1
5 minutes
COOKING TIME:
2
0 minutes
TIP: We used a garden vegetable flavoured pasta bake sauce. Sliced olives could be added with the beans.
Nutrition Information Panel:
Nutrient
Per Serve
Energy
1923kJ
Protein
24g
Fat - total
11.8g
- saturated
4.3g
Carbohydrate - total
58.5g
- sugars
7g
Fibre
7.5g
Sodium
1163mg
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