Mediterranean Vegetable Pasta

Ingredient

500g penne, uncooked

100g sliced green zucchini

100g sliced yellow zucchini

80g sliced yellow capsicum

80g sliced red capsicum

250g eggplant, sliced

5 tbsps olive oil

2 medium onions, chopped

5 cloves garlic, minced

6 basil leaves

1-1/4 tsps salt

1/4 tsp coarsely ground pepper

60g black olives, sliced

200g Perfect Italiano Pasta Plus Light Cheese

 

Method

1. Cook pasta according to package instructions.
2. Drain pasta in a colander and rinse in tap water to keep it from becoming overcooked. Drain again. Place in a large bowl.
3. Preheat oven to 200C.
4. Place all the zucchini, capsicum and eggplant in a greased baking tray. Drizzle with 4 tablespoons olive oil and bake fo r15-20 mins.
5. Heat remaining olive oil and saute the onion and garlic until lightly browned.
6. Transfer this to the bowl of prepared pasta. Add the roasted vegetables, basil, salt, pepper, olives and Perfect Italiano Pasta Plus Light Cheese.
7. Mix to combine well. Serve immediately.

 

Seafood Pasta

Ingredient

1 tbsp butter

2 cloves garlic, chopped

1 small onion, finely chopped

2 tbsps plain flour

500 ml low fat milk

250g salmon, cut into 1.5 cm pieces

250g small prawns, shelled but with tails intact

200g Perfect Italiano Pasta Plus Light Cheese

200ml light sour cream

1-1/4 tbsps chopped fresh dill

400g fettuccine or tagliatelle, uncooked

 

Method

1. Heat butter in a pan and saute the garlic and onion till fragrant.
2. Add flour, stirring constantly and gradually stir in milk.
3. Cook stirring all the while until sauce thickens.
4. Add the salmon, prawns, Perfect Italiano Pasta Plus Light Cheese and sour cream. Cook till the seafood is done and the cheese has melted.
5. Stir in dill. Set aside and keep warm.
6. Cook pasta according to package directions and drain.
7. Place in a large bowl and add the prepared sauce. Toss well. Serve immediately.