Take some clever shortcuts to make this sensational dinner party idea!
Ingredients
- 20g butter
- 2 large zucchini, thinly sliced
- 2 bunches asparagus, trimmed, cut into 4cm pieces (see note)
- 2 garlic cloves, crushed
- 1 cup frozen baby peas
- 400g grape tomatoes, halved
- 150g sliced leg ham, sliced
- 2/3 cup light thickened cream
- 2 tablespoons pine nuts, toasted
- 2 tablespoons finely grated parmesan cheese
- 2 x 250g packets fresh cannelloni pasta sheets
Method
- Step 1Melt butter in a frying pan over medium heat. Add zucchini and asparagus. Cook for 2 minutes or until zucchini is just tender. Add garlic. Cook for 1 minute or until fragrant. Add peas, tomatoes, ham and cream. Cook, stirring for 3 minutes or until vegetables are just tender. Stir in half the pine nuts and half the parmesan. Season with salt and pepper.
- Step 2Cook cannelloni, in batches, in a large saucepan of boiling water for 2 to 3 minutes or until just tender (don’t stir cannelloni in water, or it will break). Using a large slotted spoon or spatula, carefully remove cannelloni to a colander. Drain.
- Step 3Place 1 cannelloni sheet on each plate (see note). Top each with 2 heaped tablespoons of vegetable mixture. Repeat layers with remaining cannelloni and vegetable mixture, finishing with vegetable mixture. Sprinkle each plate with remaining pine nuts and parmesan. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
976 kj
Energy
10g
Fat Total
5g
Saturated Fat
5g
Fibre
11g
Protein
27mg
Cholesterol
297.29mg
Sodium
4g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Each serve should have 3 sheets of pasta in total.
- Author: Nadia French
- Image credit: Sam McAdam
- Publication: Super Food Ideas
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