Canned spinach is a great source of calcium, which is essential for maintaining healthy bones
This recipe is a great way to spice up plain pasta. It’s quick and easy to cook, too.
25 minutes to prepare and cook. Serves 4.
See “CAN-veniently Nutritious” for more recipes
|1 ripe medium tomato
170g tricolore spaghetti
Salt and freshly ground black pepper to taste
1 garlic clove
227g quark skimmed milk soft cheese
113g/4oz canned diced mixed vegetables, drained
4 tbsp freshly grated Parmesan cheese
|2 tbsp freshly chopped chives
2 medium eggs
340g canned chopped spinach, drained
142ml vegetable stock
¼ tsp ground nutmeg
113g very low-fat natural fromage frais
8 asparagus tips, canned or fresh, cooked (to garnish)
1. Preheat the oven to 2200C/425°F/Gas 7. Lightly spray 4 x 170ml pudding moulds or ramekins with fry light. Cut a disc of baking parchment to fit the base of each and press into the bottom. Thinly slice the tomato and arrange on the paper.
2. Break the spaghetti into 5cm lengths. Bring a saucepan of lightly salted water to the boil and cook the spaghetti for 5-6 minutes until just tender. Drain and place in a mixing bowl.
3. Peel and crush the garlic and mix into the spaghetti along with the quark, mixed vegetables, Parmesan cheese, chives, eggs and plenty of seasoning. Mix well and then pack into the moulds, smoothing off the tops. Bake in the oven for 20-25 minutes until golden and firm. Leave to stand for 10 minutes.
4. Meanwhile, place the drained spinach in a saucepan with the stock, nutmeg and seasoning and heat through. Cool for 5 minutes then transfer into a blender or food processor and add the fromage frais. Blend for a few seconds until smooth.
5. Loosen round the edges of the moulds using a pallet knife and turn onto warmed serving plates. Top each timbale with two asparagus tips. Heat the spinach sauce gently without boiling and serve with the pasta moulds.
The spinach sauce can be replaced with a simple tomato sauce made from chopped canned tomatoes