- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Easy
Keep this delicious pasta on hand in the freezer for a super-fast veal meal deal!
Ingredients
- 8 cups Massel beef style liquid stock
- 2cm piece fresh ginger, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cinnamon stick
- 1 star anise
- 1 bunch choy sum
- 625g packet fresh veal tortellini pasta
- 1 large carrot, peeled, cut into matchsticks
- 2 green onions, thinly sliced diagonally
- 1 small red chilli, deseeded, thinly sliced diagonally (see note)
- 1/3 cup fresh coriander leaves
- Lime halves, to serve
Method
- Step 1Place stock, ginger, garlic, cinnamon and star anise in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes for flavours to develop. Remove from heat. Strain. Discard ginger, garlic, cinnamon and star anise. Return to pan.
- Step 2Meanwhile, separate choy sum leaves from stems. Chop stems into 3 pieces. Roughly chop leaves.
- Step 3Add pasta, carrot and choy sum stems to stock mixture. Bring to the boil over medium-high heat. Boil for 3 minutes. Add leaves. Cook for 2 minutes or until leaves have wilted.
- Step 4Ladle into bowls. Top with onion, chilli and coriander. Serve with lime halves.
- Low carb
- Lower gi
Nutrition
2321 kj
Energy
12.8g
Fat Total
3.9g
Saturated Fat
4.5g
Fibre
23.8g
Protein
6mg
Cholesterol
2361mg
Sodium
44.4g
Carbs (total)
All nutrition values are per serve
Notes
For a spicier broth, don’t deseed the chilli. You can freeze packaged fresh tortellini for up to 3 months or store in the fridge in an airtight container for up to 3 days once opened.
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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