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Spaghetti with Basil, Lemon & Tomato
- 250 g spaghetti
- ½ teaspoon dried granulated garlic
- ½ cup Iow-fat cottage cheese
- 2 tablespoons capers, rinsed
- 1 tablespoon preserved lemon*, rinsed and chopped
- 1 cup torn basil leaves
- freshly ground black pepper
- 1 tablespoon lemon juice
- ¼ cup tomato paste
- ½ cup fat-free vegetable stock
- 2/3 cup non-fat plain yoghurt
Cook spaghetti according to directions on packet, adding granulated garlic to cooking water. Drain and set aside.
Combine remaining ingredients in a non-stick wok and cook over medium-low heat for 3-4 minutes. Add drained spaghetti and toss until heated through.
Serves 4
Per serve: Kilojoules: 1011 Calories: 242
Fat: 1.4 g Saturated fat: 0.5 g Fibre: 4.4 g
Carbohydrate: 42.4 g Protein: 13.7 g
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