Baked Vegetable Fettuccine

I have been hankering a vegetarian meal for a while just to take a step back from meat which we seem to have every night of late with the exception of the occasional fish dish.  I remembered a pasta dish I used to cook and new that would be exactly the taste and comfort that I wanted.

Not too heavy but definitely hearty and very basic to make.  The flavour intensed by the garlic and the nuttiness of the eggplant is complimented with the creamy layers of two cheeses, ricotta and mozerella.

This meal is not only very easy to make but it's very enjoyable and is also great the next day as the flavours do develop even more.

Baked Vegetable Fettuccine

(recipe adapted from WW Pure Points Cookbook)

 

Serves: 8

ProPoints per serve: 10

 

cooking spray

2 medium eggplants, sliced thinly

2 onions, chopped

1 tablespoon minced garlic

3 x 400 grams can diced tomatoes

freshly ground black pepper

500 grams fettuccine

500 grams extra light ricotta cheese

300 grams reduced fat mozzarella cheese, grated

Preheat oven to 220 degrees Celsius.

Coat a frying pan with cooking spray and heat.  Add the eggplant slices in batches and good for 3 - 4 minutes on each side until golden brown.  Set aside.

Respray the same pan with cooking spray, heat and add onion and garlic.  Cook, stirring, until the onion is softened.  Stir in tomatoes and black pepper, reduce heat to a simmer and cook for 20 minutes.

Meanwhile, cook the fettuccine in a pan of boiling water as per packet instruction or until tender.  Drain well.  Stir the tomatoe mixture into the fettuccine.

Spread 1/2 the pasta mixture over the base of the prepared dish. Top with 1/2 the eggplant, 1/2 the ricotta and 1/2 the mozzarella cheese.  Repeat layers finishing with a layer of mozzarella cheese.  Bake for 20 minutes or until the cheese is hot and bubbling.



(click here for a printable version of this recipe)

Veal Involtini with Rustic Vegetable Sauce

We had veal schnitzels in the freezer that needed using. I am a fan of the veal schnitzel but others in the house aren't. Therefore I had to find something different to do with them - something that was tasty.

I was looking around Taste.com and saw recipes for Involtini. Using some of the recipes for inspiration I set about creating my own version and with some success I must add.

Veal wrapped around a spinach, tomato and cheese stuffing served with a rustic style vegetable sauce is definitely a comfort dish.

Veal Involtini with Rustic Vegetable Sauce

Serves: 4
ProPoints per serve: 9

cooking spray
1 onion, diced
3 medium carrots, diced
1 teaspoon crushed garlic
2 teaspoons dried oregano
1 teaspoon sweet paprkia
1/2 teaspoon chilli powder (or to taste)
2 x 410 grams diced tomatoes

1 cup water

3 medium zucchini, diced
salt
freshly ground black pepper
8 veal schnitzels (800 grams)
150 grams baby spinach leaves
50 grams sun dried tomatoes, rinsed and chopped
120 grams low fat grated mozarella cheese

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and heat over medium heat. Add onion, carrots and onions, cooking for 5 - 8 minutes or until slightly softened.

Add oregano, paprika and chilli powder, if using, stir well to cover vegetable mixture.

Stir through the diced tomatoes and water until combined. Reduce heat and simmer for 15 minutes.

Add zucchini, season with salt and pepper and continue to simmer for a further 10 minutes.

Meanwhile lay all veal schnitzels flat. At the wider end of each schnitzel layer baby spinach leaves, sun dried tomatoes and cheese. Wrap tightly and secure each roll up with tooth pick.

Heat a second frying pan and spray with cooking spray. Over a high add veal involtini and cook until browned and sealed.

Place on a foil lined oven tray and cook for a further 10 - 15 minutes. Veal should be cooked through but still tender.

Place Rustic Vegetable Sauce in a serving dish and top with Veal Involtini.


(click here for a printable version of this recipe)