This recipe is low fat, low sodium, low sugar and high protein.
- 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
- Cook fettuccine as per instructions, drain and set aside.
- Heat a medium non-stick frypan with olive oil and sautÃ© onion until softened.Â 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.Â If you have a lid place this on to keep liquid in.Â Season with salt and pepper.
- Add fettuccine and mix so all ingredients are incorporated.
- Serve immediately.
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|
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