Nutrition Information
Per Serve
Energy: 2243kJ/537 Cals (26%)
Protein: 21g (42%)
Fat: 17g (24%)
Sat fat: 11g (46%)
Carb: 70g (23%)
Sugar: 10g (11%)
Fibre: 3g (10%)
Sodium: 808mg (40%)
This quick and easy veggie pasta recipe is a must-try. Served with deliciously cheesy garlic bread, you'll be making it on repeat.
4
10m
10m
Cook the garlic baguettes following packet directions. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.
Spray a large frying pan with olive oil spray. Add the tomato and cook, stirring, for 1-2 mins or until tomato starts to collapse. Add the pasta, zucchini, half the parsley and the reserved cooking liquid. Toss until heated through.
Divide the pasta mixture among bowls. Top with the remaining parsley. Season and serve with the garlic baguette.
Energy: 2243kJ/537 Cals (26%)
Protein: 21g (42%)
Fat: 17g (24%)
Sat fat: 11g (46%)
Carb: 70g (23%)
Sugar: 10g (11%)
Fibre: 3g (10%)
Sodium: 808mg (40%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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