Keep this delicious pasta on hand in the freezer for a super-fast veal meal deal!
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 large carrot, peeled, diced
- 2 celery stalks, trimmed, diced
- 1 medium zucchini, trimmed, diced
- 2 garlic cloves, crushed
- 400g can diced tomatoes
- 5 cups Massel vegetable liquid stock
- 400g can borlotti beans, drained, rinsed
- 625g packet fresh veal tortellini pasta
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/3 cup finely grated parmesan cheese
Method
- Step 1Heat oil in a large saucepan over medium-low heat. Add onion, carrot, celery and zucchini. Cook, stirring occasionally, for 10 minutes or until onion has softened. Stir in garlic. Cook for 1 minute or until fragrant.
- Step 2Increase heat to medium-high. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until vegetables are tender. Add beans. Cook for 2 minutes or until heated through.
- Step 3Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Divide between bowls. Ladle over vegetable mixture. Serve sprinkled with parsley and parmesan.
- High fibre
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1796 kj
Energy
15g
Fat Total
5g
Saturated Fat
10g
Fibre
20g
Protein
30mg
Cholesterol
1873.82mg
Sodium
8g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
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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