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  1. #11
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    Two of my family's favourites...

    Zucchini pasta - Grate a large zucchini & fry in a little oil with 1 or 2 cloves of crushed garlic until the liquid from the zucchini has evaporated. Stir through cooked short pasta with a good handful of chopped fresh parsley & mint, and lots of parmesan. Season to taste, add slivered almonds or chilli flakes for the adults.

    Lemon chicken pasta - Fry capers, finely sliced red chilli & 2 cloves crushed garlic for a minute or so. Add shredded cooked chicken & finely grated zest of 1 lemon & cook for another 4 minutes. Stir through cooked long pasta with juice of the lemon, a big bunch of fresh basil, roughly torn, and half a cup or so of cream. Season and serve with lots of parmesan.

  2. #12
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    My fave ( with some ingreds you can't eat while UTD, sadly), features Danish feta, prosciutto, cherry toms & baby spinach. To bulk it up add chicken or roast pumpkin.
    Another interesting one is to fry fresh wholemeal breadcrumbs in butter and olive oil with garlic and chilli. Serve with buttery pasta and loads of parmesan.

  3. #13
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    rainbow road is offline look at the stars, look how they shine for you
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    That sounds blardy delicious. I'm doing it next time we have pasta. I luuuurve danish feta

  4. #14
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    Quote Originally Posted by mumof1expecting2 View Post
    My fave to make is chicken, baby spinach and pine nuts in a cream and white wine (or stock if you prefer) sauce topped with pan fried crispy prosciutto. Not very healthy I know but tastes so good!!
    I would love the recipe for this it sounds delish

  5. #15
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    Pasta primavera - asparagus, zucchini, cherry tomatoes, snow peas, ham, artichoke hearts, pine nuts, garlic and cream. You can make it a healthier option without the cream.
    Last edited by Johnny Poppers; 09-01-2012 at 15:41. Reason: forgot an ingredient


 

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