Risoni is a type of pasta in the shape of rice. Try it in this creamy vegetarian bake with basil pesto for a low-fat dinner tonight.
Ingredients
- 1 zucchini, thinly sliced
- 250g punnet cherry tomatoes
- 200g butternut pumpkin, peeled, deseeded, cut into 5mm-thick wedges
- 2 cups risoni pasta
- 2 cups Massel vegetable liquid stock
- 1/2 cup white wine
- 3/4 cup frozen peas
- 2 tablespoons basil pesto (see note)
- 1/4 cup grated parmesan cheese
Method
- Step 1Preheat oven to 180°C. Place zucchini, tomatoes, pumpkin, risoni, stock and wine into a saucepan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 10 to 15 minutes, stirring to avoid sticking, or until all liquid has been absorbed.
- Step 2Remove from heat. Stir in peas and pesto. Season with salt and pepper.
- Step 3Spoon mixture into an 8-cup capacity ceramic baking dish. Sprinkle with parmesan. Bake for 15 minutes or until cheese is golden. Serve immediately.
- Low fat
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
1245 kj
Energy
7.1g
Fat Total
1.9g
Saturated Fat
4g
Fibre
11.5g
Protein
7mg
Cholesterol
195mg
Sodium
40.8g
Carbs (total)
All nutrition values are per serve
Notes
To make your own basil pesto, process 2 cups basil leaves, 1/4 cup toasted pine nuts and 3 garlic cloves in a food processor. With motor running, slowly pour 2/3 cup extra virgin olive oil through feed tube. Stir in 100g grated parmesan cheese. Use in our bake, spread on sandwiches, serve with pasta or dollop on patties.
- Author: Kim Meredith
- Image credit: Sue Ferris
- Publication: Super Food Ideas
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