Pasta Bake with Bocconcini & Pine Nut

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NUTRITIONAL INFORMATION (per serve)

ENERGY

1643kj

CARBS

32.2g

CALORIES

392cal

SUGARS

11g

PROTEIN

22.9g

FIBRE

11.7g

FAT

17.4g

SAT. FAT

7.9g

This dish can be made well in advance and just heat in the oven just prior to serving.

SERVES 2

1 onion, chopped
1 tsp garlic minced
½ -1 tsp minced chilli
2 tsp Italian herbs
1 tbs pine nuts
400 g tin chopped tomatoes
200g Brussels sprouts, cut in quarters
1/2 cup dired spaghetti
salt & pepper
150g baby bocconcini, cut in quarters
1 tbs chopped fresh parsley

Preheat oven to 190C
Cook spaghetti as per packet instructions.
Heat a non stick fry pan over medium heat, spray with oil and cook onion for 5 minutes, stirring regularly.
Add garlic, chilli and herbs and cook for a few minutes more.
Add pin nuts and cook until brown.
Add tomatoes, bring to a simmer and cook for 5 minutes.
Meanwhile place brussel sprouts in a bowl, cover with boiling water and a plate and set aside for 5 minutes.
Toss tomato mixture with drained brussel sprouts and spaghetti, adjust seasonings and place into two small oven proof dishes, top with bocconcini, bake for 10 minutes and scatter over parsley.