e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Bring about 4 litres of water to the boil in a large pot with the salt. Add the pasta and cook according to packet instructions until al dente. Drain and return to the pan over a low heat.
2 Stir through the Tomato and vegetable sauce*, olives and spinach. Heat for 2-3 minutes until heated through. Divide among 4 plates and sprinkle over the cheese.
Heat olive oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft. Add wine and water and bubble for 5 minutes until the liquid has almost evaporated. Add tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.
You can also use this sauce as a base in these recipes:
Rosemary chicken with capsicum and tomato sauce
Chilli tomato sauce with chickpeas
Tuna and basil sauce in jacket potatoes
To spice this dish up, you could add some capers and a little hot chilli sauce.
Calories 408 cal
Kilojoules 1705 kJ
Total fat 6.3 g
Saturated fat 2.4 g
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