125ml reduced salt vegetable or chicken stock ... Tip 2: Make this recipe in summer when tomatoes, courgettes and green
Pasta ratatouille bake Simple to make - delicious to eat! Serves: 4 adults Preparation time: 20 mins Cooking time: 45 mins Ingredients: 200g macaroni 1 tbsp olive oil 2 medium onions chopped 1 garlic clove crushed 1 tsp dried oregano (or fresh) 1 tsp dried basil (or fresh) 4 tomatoes chopped 4 courgettes sliced 200g green beans (fresh, frozen or canned) 125ml reduced salt vegetable or chicken stock 25g parmesan cheese grated 1 pinch ground black pepper
What to do: 1. Preheat the oven to Gas Mark 4/180°C/ fan oven 160°C. 2. Cook the macaroni according to pack instructions, then drain. Meanwhile, heat the oil in a large saucepan and cook the onion and garlic slowly until tender and golden. Stir in the herbs, tomatoes, courgettes, beans and stock. Simmer for 5 minutes. 3. Combine the pasta and vegetables. Season with black pepper. Transfer to a baking dish and sprinkle the cheese on top. Bake for 30-35 minutes.
Tip 1: Use 2 tsp dried mixed herbs instead of the oregano and basil. Tip 2: Make this recipe in summer when tomatoes, courgettes and green beans are at their seasonal best (and cheapest).
Tip 3: You could use reduced fat hard cheese instead of Parmesan. Nutritional information: Per portion (i.e. ¼ recipe) 1226 kJ / 293kcal 12g protein 50g carbohydrate of which 10g sugars 6.5g fat of which 2g saturates 5g fibre 63mg sodium equivalent to 0.15g salt
