Written by Catherine Saxelby
on Wednesday, 21 April 2010.
Tagged: dinner, healthy cooking, healthy heart, healthy recipe, low salt, meat, medium complexity, pasta
We used tagliatelle - long strips of egg pasta - for this dish, but you could use any egg pasta such as fettuccine or the wider pappardelle - or even spaghetti if that's the family favourite. Or for added health benefits, toss in half a cup of cooked lentils or chick peas into the tomato sauce.
Recipe from Zest: the Nutrition for Life Cookbook by Catherine Saxelby and Jennene Plummer.
One serve (including a generous serve of salad) = 2640kJ (630 cals), 22g fat (included 5 g saturated fat), 8g fibre, 65g carbohydrate (includes 8g sugars), 244mg sodium. Read our nutrition rating system.
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