INGREDIENTS
375g dried lasagne sheets, broken 2 tablespoons extra virgin olive oil 2 garlic cloves, crushed 1 teaspoon dried chilli flakes (optional) 1 lemon, rind finely grated, juiced 250g cherry tomatoes, halved 55g (1/3 cup) pitted kalamata olives, halved 400g cannellini beans, rinsed, drained 100g baby spinach Shredded parmesan, to serve METHOD Step 1 Cook the lasagne pieces in a large saucepan of boiling water, stirring occasionally to prevent sticking, for 5 minutes or until al dente. Drain. Step 2 Meanwhile, combine the olive oil, garlic, chilli, if using, and lemon rind in a large, deep frying pan over medium heat. When the oil starts to sizzle, add the tomato. Cook, stirring occasionally, for 4-5 minutes or until softened. Step 3 Add the olive, beans, spinach, lasagne pieces and lemon juice to the frying pan. Use tongs to toss to combine. Season. Divide among bowls and sprinkle with parmesan. From: www.taste.com
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A collection of EduEat's favourite healthy and nutritious meals.It is essential to start off your day with good food so you can be sustained throughout the whole day, which is why we chose the best recipes for breakfast, morning tea/elevenses and lunch!
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