Pasta-recipe

Easy Italian Dinner Recipe: Spinach and Ricotta Cannelloni

This hearty italian meal is high in taste and low in calories. Spinach and ricotta cannelloni allows you to enjoy the full satisfaction of a rich pasta dish, but not the guilt of a creamy carbonara or meaty bolognese. Spinach is high in iron, while fat-free ricotta is high in calcium and protein. One of the best things about making pasta is the prospect of leftovers for the next day. With cannelloni, you can even freeze the left overs to reheat and eat at a later date.

RELATED: Chicken Breast Recipes: Italian Crumbed Chicken

Ingredients

1lb reduced-fat/skim ricotta

7oz spinach leaves, chopped

1 (large) clove garlic, crushed

8 tubes Cannelloni (or fresh lasagne sheets)

16oz tomato-based pasta sauce

2oz Parmesan cheese, grated

Method

  1. Pre-heat the oven to 390ºF. Put the ricotta, spinach and garlic into a bowl and mix together well.
  2. Stuff mixture into cannelloni shells. If using lasagne sheets, spoon mixture down middle of sheet and roll into a tube.
  3. Spread a layer of tomato sauce over the base of a medium-large ovenproof dish. Place the cannelloni tubes side-by-side, arranging to best fill the dish. Pour over the remaining tomato sauce and sprinkle parmesan on top. (You can add more parmesan at the end if you desire) Bake cannelloni in the oven for 20-25 minutes or until pasta is tender.
October 13, 2014

Mediterranean Rollini Recipe

Serves 4

Cooking time 10 min

Ingredients

375g Vetta High Protein Low Carb Quick Cook Rollini

1 tbsp olive oil

1 large broccoli head cut into mini florets

400g chicken breast diced

250g cherry tomatoes cut in half

½ cup pitted Kalamata olives

1 cup spinach leaves

50g low fat feta

Method

  1. Cook pasta according to packet directions in a large pan of salted, boiling water.
  2. Meanwhile, heat the oil in a large fry pan. Sauté chicken until cooked. Remove from pan.
  3. Place broccoli, cherry tomatoes and olives into the pan and stir fry until softened for approximately 4 minutes. Return the chicken to the pan.
  4. Drain the pasta and add to the chicken and broccoli. Stir in spinach leaves, feta and vinegar. Season well.
  5. This dish is great warm or cold the next day!
October 2, 2014

Meat-Free Mondays: No-Cream Creamy Broccoli Pasta

This is one of our all-time favourite recipes when you want an indulgent pasta without the calories. Cooking the pasta with the broccoli saves time and cleaning up – who doesn’t love a dinner that’s on the table in 15 minutes?

Serves 3-4

Ingredients

1 head of broccoli, cut into florets and the stem cut into dice

3 cloves of garlic, crushed

6 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan cheese

500g pasta of your choice (we love orecchiette or any other small pasta shape for this recipe)

Handful pine nuts

Method

1. Cook the pasta and broccoli together in boiling salted water.

2. While the pasta and broccoli is cooking, heat a small pan over low-medium heat and cook the garlic in the olive oil. Make sure it doesn’t burn.

3. When the pasta and broccoli are done, drain them in a colander together, reserving 1/2 cup of the cooking water.

4. Put the pasta and broccoli into the pan with the oil with garlic and crush the broccoli with the back of a fork. It’s fine to leave some florets whole for texture. Add a little of the pasta cooking water if the sauce is too thick. Season with salt and pepper.

5. Take the pan off the heat, add the grated parmesan and sprinkle with the pine nuts. Serve with a salad.

What’s your favourite pasta dish?

May 27, 2013