| 425g |
Sealord tuna in springwater
|
| 250g | Spiral pasta |
| 2 tsp | Olive oil |
| 4 | Anchovies, drained, finely chopped |
| 1 | Brown onion, finely chopped |
| 200g | Button mushrooms, sliced |
| 2 | Garlic cloves, crushed |
| 2 | 400g cans chopped tomatoes |
| 1 | Lemon, rind finely grated |
| 1/2 cup | Fresh continental parsley leaves, finely chopped |
| 200g | Cottage cheese |
| 2 | Large tomatoes, thinly sliced |
| 1/4 cup | Finely grated parmesan |
| 150g | Mixed salad leaves |
Preheat oven to 180C/160C fan forced. Cook pasta in a large saucepan of salted boiling water following packet directions. Drain. Lightly grease a large baking dish with oil.
Meanwhile, heat oil in a frying pan over medium heat. Add anchovy and onion. Cook for 5 minutes or until softened. Add mushroom and garlic. Cook for 5 minutes or until mushroom is golden. Stir in canned tomatoes and 125ml (1/2 cup) water. Simmer for 15 minutes or until thickened
per serving | per 100g | |
|---|---|---|
Energy | 335kJ | 90.3kJ |
Protein | 25.6g | 6g |
Carbs | 43.4g | 11.7g |
Fats |
*Nutrition figures are averages only
