Lunch Thursday 8 March - Ratatouille & Fusilli Salad

Ratatouille & Fusilli Salad
This is just a portion of ratatouille with 60g (dry weight) of wholewheat fusilli and 50g of young spinach leaves.

Cook the pasta, mix with the ratatouille, leave to room temperature and serve on a bed of spinach leaves, garnished with some fresh basil.

Tasty!

Ratatouille
250g onions, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
300g aubergine
425g courgettes
1 small red pepper (about 125g)
1 small pepper (about 125g)
2 X 400g tinned chopped tomatoes in tomato juice
1 large glass white wine (250ml)
1 tablespoon sugar (if needed)
1 teaspoon basil
1 teaspoon thyme
1 teaspoon rosemary
1 bay leaf

Saute onions and garlic in olive oil until soft. Add the aubergine, courgettes and pepper and saute until softened. Add the herbs, the tinned tomatoes and the white wine. Simmer over low heat until thickened and well reduced, about 1 hour.

Taste and add the sugar if the tomatoes are lacking sweetness on their own. Season to taste withs salt & pepper. Can be served hot or at room temperature.

Makes 4 serving of about 400g each.

Nutrition Data per serving
Calories (kcal) 170.8
Carbohydrate (g) 18.8
Protein (g) 6.0
Fat (g) 8.1
Fibre (g) 6.0

Nutrition Data for Full Meal
Calories (kcal) 417.8
Carbohydrate (g) 59.6
Protein (g) 20.1
Fat (g) 11.2
Fibre (g) 16.7