Austria

spaghetti-asparagus-fried-egg View Ingredients View Nutrients
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Ingredients
  • 300g thin asparagus
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 5 tablespoons chopped fresh herbs (such as thyme, parsley and chives)
  • 125g unsalted butter, plus 1 tablespoon extra
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 100g fresh breadcrumbs
  • 300g spaghetti
  • 4 eggs
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Nutrients
  • 3305 kj ENERGY:
  • 45g FAT TOTAL:
  • 23g SATURATED FAT:
  • 6g FIBRE:
  • 22g PROTEIN:
  • 308mg CHOLESTEROL:
  • 339.06mg SODIUM:
  • 4g CARBS (SUGAR):
  • 73g CARBS (TOTAL):

Spaghetti with asparagus and fried egg

Super-healthy asparagus is combined with pasta and fried eggs in this easy winter warmer. Credit by: KingOfChef

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pasta-with-simple-tomato-sauce View Ingredients View Nutrients
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Ingredients
  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 x 800g can Italian diced tomatoes
  • 1 tablespoon tomato paste
  • 1/3 cup chopped fresh continental parsley
  • 1/2 teaspoon caster sugar
  • Salt & freshly ground black pepper
  • 400g penne rigate
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Nutrients
  • 1894 kj ENERGY:
  • 7g FAT TOTAL:
  • 1g SATURATED FAT:
  • 7g FIBRE:
  • 14g PROTEIN:
  • 56.96mg SODIUM:
  • 8g CARBS (SUGAR):
  • 80g CARBS (TOTAL):

Pasta with simple tomato sauce

This recipe is vegan friendly. Credit by: KingOfChef

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penne-with-roast-vegetables-herbed-ricotta View Ingredients View Nutrients
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Ingredients
  • 750g pumpkin, peeled, deseeded, cut into 1cm pieces
  • Olive oil spray
  • 2 medium zucchini, trimmed, halved lengthways, cut diagonally into 1cm-thick slices
  • 250g cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 300g penne rigate
  • 125g (1/2 cup) low-fat ricotta
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons finely grated lemon rind
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Nutrients
  • 1641 kj ENERGY:
  • 4g FAT TOTAL:
  • 1g SATURATED FAT:
  • 9g FIBRE:
  • 16g PROTEIN:
  • 16mg CHOLESTEROL:
  • 79.55mg SODIUM:
  • 14g CARBS (SUGAR):
  • 68g CARBS (TOTAL):

Penne with roast vegetables & herbed ricotta

Make it a meat-free Monday with this hearty vegetarian pasta. Credit by: KingOfChef

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pappardelle-with-broccolini-lemon-chilli View Ingredients View Nutrients
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Ingredients
  • 250g dried pappardelle or fettuccine
  • 2 bunches broccolini,cut into 5cm lengths
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice
  • 1/2 teaspoon crushed hot dried chillies
  • 100g chilled butter, chopped
  • Finely grated parmesan or vegetarian hard cheese, to serve
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Nutrients
  • 1788 kj ENERGY:
  • 22g FAT TOTAL:
  • 13g SATURATED FAT:
  • 5g FIBRE:
  • 10g PROTEIN:
  • 57mg CHOLESTEROL:
  • 170.27mg SODIUM:
  • 2g CARBS (SUGAR):
  • 46g CARBS (TOTAL):

Pappardelle with broccolini, lemon & chilli

This zesty pasta has the right amount of chilli to spice things up for those who like it hot. Credit by:…

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spinach-feta-tomato-slice View Ingredients View Nutrients
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Ingredients
  • Olive oil, to grease
  • 1 1/2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
  • 2 teaspoons olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 1 bunch English spinach, trimmed
  • 100g feta, crumbled
  • 10 cherry tomatoes, halved
  • 3 eggs, lightly whisked
  • 180ml (3/4 cup) pouring cream
  • 2 tablespoons finely grated parmesan
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Nutrients
  • 1467 kj ENERGY:
  • 27g FAT TOTAL:
  • 14g SATURATED FAT:
  • 2g FIBRE:
  • 12g PROTEIN:
  • 161mg CHOLESTEROL:
  • 438.52mg SODIUM:
  • 4g CARBS (SUGAR):
  • 15g CARBS (TOTAL):

Spinach, feta & tomato slice

Served hot from the oven for dinner, or cold for lunch, this creamy slice is a winner at any time of…

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