CAL P/SERVE
325
kJ P/SERVE
1360
FAT P/SERVE
10.3g
SODIUM P/SERVE
368g
This recipe is low fat, low sodium, low sugar and high protein.
Ingredients
- 1 large zucchini, diced
- 1/2 onion, sliced
- 1 cup eggplant, diced
- 1 tbsp. olive oil
- 1 large handful baby spinach leaves
- 1 cup sliced mushrooms
- 2 tsp. Dijon mustard
- 1 tbsp. tomato paste
- 1 cup evaporative milk, light
- 1/4 cup water
- 2 cloves garlic, crushed
- 150g fettuccine
- Splash Worcecshire sauce
- Chopped parsley
Method
- Cook fettuccine as per instructions, drain and set aside.
- Heat a medium non-stick frypan with olive oil and sauté onion until softened. Approx. 5 mins.
- Add the eggplant, zucchini, and cook for 5 mins until softened, then add the mushrooms, garlic and Worcecshire sauce, stirring until the mushrooms start to collapse, add mustard and water and simmer for 1 minute.
- Now add all the other ingredients â milk, tomato paste, and spinach â turn heat down to low and simmer stirring occasionally. If you have a lid place this on to keep liquid in. Season with salt and pepper.
- Add fettuccine and mix so all ingredients are incorporated.
- Serve immediately.
Nutrition Table
Servings: 2
Serving size:442g
Average Serve | Average 100g | |
---|---|---|
Energy | 1360 kJ | 308 kJ |
325 Cal | 74 Cal | |
Protein | 18.8 g | 4.2 g |
Fat, total | 10.3 g | 2.3 g |
- Saturated | 2.7 g | 0.6 g |
Carbohydrate | 34.7 g | 7.9 g |
- Sugars | 21.9 g | 5.0 g |
Sodium | 368 mg | 83 mg |