Three Cheese Pasta Bake
Blood Sugar: HighServings: 3Preparation Time: 20minMeal Category: Lunch
Micronutrients:Vitamin AVitamin CFolateMagnesiumCalcium
Macronutrients per 100g
Energy
322kcal
Sugar
2g
Fat
11g
Fiber
2g
Sat fat
3g
Protein
11g
Carbs
44g
Sodium
87mg
Ingredients
- 250g / 9oz Dried pasta
- 1 large handful Basil
- 2 large handfuls Baby leaf spinach
- 1 roughly chopped Garlic clove
- 2 tbsp Olive oil
- Juice of 1/2 large Lemon juice
- 1 large handful Grated Cheddar
- freshly ground Black pepper
- 1 large handful Basil
- 2 large handfuls Baby leaf spinach
- 1 roughly chopped Garlic clove
- 2 tbsp Olive oil
- Juice of 1/2 large Lemon juice
- 1 large handful Grated Cheddar
- freshly ground Black pepper
Preparation
1. Bring a pan of water to the boil and add 250g / 9oz Dried pasta. Cook according to the packet instructions.
2. Place 1 large handful of Basil, 2 large handfuls of Baby leaf spinach, 1 roughly chopped Garlic clove, 2 tbsp Olive oil, Juice of 1/2 large Lemon, 1 large handful of Grated Cheddar, and freshly ground Black pepper into a blender with a ladleful of pasta cooking water, about 200ml / 7fl oz. Whizz until smooth.
3. Drain the pasta and mix with the pesto. Serve with an extra grinding of cheese.
2. Place 1 large handful of Basil, 2 large handfuls of Baby leaf spinach, 1 roughly chopped Garlic clove, 2 tbsp Olive oil, Juice of 1/2 large Lemon, 1 large handful of Grated Cheddar, and freshly ground Black pepper into a blender with a ladleful of pasta cooking water, about 200ml / 7fl oz. Whizz until smooth.
3. Drain the pasta and mix with the pesto. Serve with an extra grinding of cheese.
Micronutrients % of RDI
Iron
21% of RDI
Magnesium
53% of RDI
Vitamin C
29% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
18% of RDI
Folate
26% of RDI
Good to know
Any leftover pesto which hasn’t been mixed with pasta yet will freeze well. Pop into an ice cube tray to freeze in portions. Defrost and stir through freshly cooked pasta.
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