Friday, 3 October 2014

Slimming World - Mozzarella, Tomato and Penne Bake

Serves 4

Ready in about 30 minutes

Syns - Green Free*

*Add 6 syns if not using the mozzarella as a healthy extra


350g dried penne
Fry light
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp dried red chilli flakes
700g jar passata with onions and garlic
Salt and freshly ground black pepper
200g frozen peas
A small handful of fresh basil leaves, roughly chopped
180g mozzarella, roughly chopped
Salad leaves dressed with the juice of half a lemon, to serve


1. Preheat your oven to 180C/Fan 160C/Gas 4. Cook the pasta according to packet instructions, then drain well.

2. Meanwhile, place a large frying pan sprayed with Fry light over a medium heat. Stir-fry the onion, garlic and chilli flakes for 3-4 minutes, or until softened. Add the passata, season well and stir. Simmer gently for 2-3 minutes, stirring occasionally. Stir in the frozen peas and basil, then remove from the heat.

3. Transfer the pasta to a medium baking dish. Add tomato sauce and toss well. Scatter over the mozzarella and bake for 12-15 minutes. Add a twist of black pepper and serve with a salad on the side. 

Wednesday, 1 October 2014

Pasta Primavera with lemon and chives

Serves 4

Time: 25 minutes

Syns: Extra Easy Free 
* add 5 and half syns if not using the vegetarian parmesan-style cheese as a Healthy Extra


1 vegetable stock cube
Grated zest of 1 lemon
7oz/198g baby courgettes, sliced
7oz/198g button mushrooms
7oz/198g baby carrots, halved
7oz/198g frozen peas
12oz/340g dried pasta shells
A handful of fresh chives, finely chopped
A handful of fresh basil, finely chopped
Salt and freshly ground black pepper
4oz/113g vegetarian parmesan-style cheese, grated


1. Put the stock cube and lemon zest in a large, deep pan with 284ml boiling water. Add the courgettes, mushrooms and carrots, and cook, uncovered, on a rapid simmer for 10 minutes, stirring occasionally. Add the peas and cook for a further 5 minutes. 

2. Meanwhile, cook the pasta according to the packet instructions, then drain.

3. Add the drained pasta and the herbs to the vegetables and stir well. Season to taste. Divide between four warmed bowls and serve topped with grated parmesan-sytle cheese.