Küchenlatein : topic:Pasta Nights

Spaghetti with leeks, peas & pesto

ostwestwind — 2009-02-12T11:30:00Z

Ruth of Once Upon a Feast, the inventor of this event, celebrates the BIG 100 Presto Pasta Nights, which started in March 2007 .

Ruth asks for our favourite pasta dish, but there is no favourite because "Pasta geht immer". That means any kind of pasta dish is a favourite dish for my boys. I was a bit lazy submitting my pasta dishes to PPN, but I won't miss the 100^th edition.

This week I served a a brilliantly tasty, cheap lunch that's on the table in under half an hour, great for working mums.

Spaghetti with leeks, peas & pesto

I doubled the recipe and both boys had a second helping.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Spaghetti with leeks, peas & pesto
Categories:	Pasta
Yield:	2 Servings

Ingredients

175	grams	Spaghetti, 6 oz
140	grams	Frozen peas , 5 oz
1	tablesp.	Olive oil
2	large	Trimmed leeks, thinly sliced, about 250 g, 9 oz
1	tablesp.	Basil pesto
H		TO SERVE -OPTIONAL-
		Parmesan, freshly grated

Source

Good Food Magazine, March 2009, p. 44

	Edited RK 02/09/2009 by
	Ulrike Westphal

Directions

1. Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.

2. Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

:Easily doubled
:PREP 10 mins
:COOK 12-15 mins
:High in fibre, good source of folic acid and vitamin C
:counts as 2 of 5-a-day, low fat

:PER SERVING 447 kcals, protein 18g, carbs 75g, fat 10g, sat fat 2g, fibre 9g, sugar 8g, salt 0.11 g

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Presto Pasta Nights #83: The round-up

ostwestwind — 2008-10-03T18:00:00Z

Thanks to everyone who contributed a delicious dish to this weeks Presto Pasta Nights. As expected there are fabulous ideas from all around the world, but this week Europe is under-represented.

Let's start with the fun!

I got the first entry from Kitchenetta of Got No Milk. She fell in love with the recipe just of Tomato Basil Cream Pasta the moment she discovered it on another blog. This pasta dish offers fresh flavors and a comforting blend of healthy and simple ingredients, cashew gives the sauce a creamy base.

Daphne from More than Words shares the recipe for Plum Sauce Char Siew Fettuccine with us. Roast pork from the freezer and plum sauce from the pantry are the ingredients of this wonderful pasta dish.

Mrs Ergül from Mrs Ergül in the Kitchen serves Beef Meatballs and Farfalle in Tomato Sauce. A classic combination which is always convincing.

Jin Hooi from Smell & Taste are my memory whipped up something simple but delicious for dinner: Dried Orange Peel pork with noodles. Thoese dried orange peel pork noodles are very delicious and the aroma from the star anises goes well with the taste of dried orange peel. Her husband was totally blown with this dish, I totally understand that.

Elizabeth from Elizabeth's Cooking Experiments serves Manicotti. Manicotti - the name for cannelloni in the US - are large hollow pasta tubes, approximately 3-4 inches long and 1 inch in diameter. Elizabeth stuffed her noodles with a delicious sounding cheese mix.

Becke from Columbus Foodie shares two pasta recipes with us. Skillet Chicken Breasts Aglio e Olio and Linguine with Bacon and Onions. Both were a great success and sound delicious, it's up to you which one you prefer.

Christine from Eat First, Diet Later serves a lazy spaghetti lunch. Although it's not a "real" recipe it hits the kid's taste. Can you expect more from a simple and easy to prepare dish?

The Stir-fried Asian-style Spicy Pasta is Elaine's first submission to Presto Pasta Nights. She made A Series of Kitchen Experiments and this (almost) vegetarian spicy pasta dish has Japanese and Chinese influences. Elaine's experience: With a cooler weather her taste buds were craving hot and spicier foods.

Haalo from Cook (almost) Anything at Least Once prepared Truffled Ricotta Tortelloni using Jiao Zi skins, which can found in Asian stores. The filling is a delicate mix of ricotta and Crema Turtuffon (a white truffle paste). Haalo recommends her dish as a starter, I could eat it also as main dish and dessert.

Ning from Heart and Hearth prepared a Sukiyaki-Inspired Beef Udon Soup with ingredients she had just at hand. Real original is the sauce, making all the difference. All together made an instant, hot, delicious meal when you are in a hurry.

Ruth from Once Upon A Feast, the inventor of this event has been craving to try Pasta with Pesto Chicken Meat balls. She did her very best to keep it (almost) kosher with some substitutions on the original recipe. Her dish looks so tasty that nobody should spare a thought about dieting.

Autumn is coming on in Germany and the colourful squashes and pumkins appear on farmer's markets. I uses butternut squash to prepare the Squash, ricotta & sage pasta bake, of course the lasagne sheets were homemade. The aroma of sage goes well with the squash.

update 2008/10/04

I apologize to Susan from the Well-Sesaoned Cook. For any reason I didn't include her delicious Kasha Varnishkes with Frizzled Onions in the round-up. I do make up my mistake now. This dish is worth to get out your old world tablecloth if you own any. Bow ties, buckwheat groats - kasha - and crispy fried onion are a perfect combination to please everyone.

update 2008/10/05

Another apologize to Patsy. This was definitely not my week or my month. I have to take care for my mother who is suffering from dementia. Obviously I am also getting forgetful. I hope this was the last missing entry, if not, please drop me a line.

Patsy from Family, Friends and Food cooked light: Pasta with prosciutto and spinach , a perfect combination of contrasting flavours This dish can be served as a quick and simple meal and needs not much to accompany.

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Presto Pasta Nights #83: Squash, ricotta & sage pasta bake

ostwestwind — 2008-09-28T09:44:00Z

In March 2007 Ruth from Once Upon A Feast created the popular Presto Pasta Nights. In its 83 ^rd week I have the pleasure of playing host on Ruths behalf. Taking part is easy: Just create a pasta dish, write your post about it and e-mail your permalink to ostwestwind (at) yahoo (dot) de by Thursday evening, October 2^nd. Dont forget to tell me the name you go by, your blogs name, and the name of your dish. For more information to share a recipe for the roundup click here

Let's have fun!

This week I prepared

Squash, ricotta & sage pasta bake

I used butternut squash and the sage fits perfectly to it.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Squash, ricotta & sage pasta bake
Categories:	Pasta, Squash
Yield:	6 Servings

Ingredients

1		Squash, weighing about 1 kg /2 lb 4 oz, chopped
		-- into chunks
2	tablesp.	Olive oil
200	ml	Tub creme fraiche
50	grams	Parmesan, finely grated, 2 oz
250	grams	Tub ricotta
		Small bunch of sage leaves, half chopped half
		-- left whole
12		Sheets fresh lasagne

Source

GoodFood Magazine, October 2008

	Edited RK 09/28/2008 by
	Ulrike Westphal

Directions

This veggie main course can be put together a day ahead and left in the fridge, ready to cook at a moment's notice.

1. Heat the oven to 220 °C/fan 200°C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the creme fraiche with half the Parmesan, then set aside.

2. When squash is ready, leave to cool slightly then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning trying not to break it up too much.

3. Assemble the bake by spreading a little of the creme fraiche mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more creme fraiche. Use all the ricotta mix to fill the bake, but make sure you keep some creme fraiche for the top. Finally, spread the creme fraiche over the top layer of lasagne, then scatter with the whole sage leaves. The bake car now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve cut into squares.

:EASY
:VEGETARIAN
:PREP 20 mins
:COOK 1 hr
:PER SERVING 445 kcalories, protein 15g, carbohydrate 41 fat 26g, saturated fat 14g, fibre 3g, sugar 8g, salt 0.36g

OR WHY NOT TRY...

Griddling thin, peeled slices of delicata squash until marked and tender, then dressing them with olive oil, chopped chilli and garlic.

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Presto Pasta Night #78: Chicken spaghetti carbonara

ostwestwind — 2008-08-28T06:30:00Z

Ruth of Once Upon a Feast, the great mind behind this event, hosts this week's Presto Pasta Nights, which started in March 2007 .

Again it was my son's turn to prepare lunch. School starts only next Monday and the parents had already to go back to work. The kids chose

Chicken spaghetti carbonara

I think, the talented junior chef did a great work!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Chicken spaghetti carbonara
Categories:	Pasta
Yield:	4 Servings

Ingredients

450	grams	Dried spaghetti
1	tablesp.	Olive oil
125	grams	Streaky bacon, chopped
1		Cooked chicken breast and thigh for about 400g
		-- or roasted chicken left over, shredded
2	large	Eggs, plus 2 large egg yolks
50	ml	Double cream
75	grams	Grana Padano or Parmesan, finely grated
10	grams	Butter

Source

	A month of family meals
	Delicious magazine

	Edited RK 08/27/2008 by
	Ulrike Westphal

Directions

1. Bring a pan of well-salted water to the boil. Cook the spaghetti in the boiling water according to packet instructions or until al dente. 2. Meanwhile, heat the oil in a frying pan over a medium-high heat, add the bacon and cook for 3-4 minutes, until lightly golden. Stir in the chicken and cook for 5 minutes. 3. Lightly beat the eggs, egg yolks and cream together in a small bowl. Drain the spaghetti, tip back into the pan and add the bacon, chicken, egg and cream mixture, two-thirds of the grated cheese, the butter and freshly ground black pepper. 4. Toss together well but do not return to the heat. Serve with the remaining grated cheese sprinkled over the top.

:READY IN 15 MINUTES

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Presto Pasta Night #69: Spaghetti with basil pesto and olives

ostwestwind — 2008-06-26T04:30:00Z

Hillary of Chew on That co-hosts this week's Presto Pasta Nights, which started in March 2007 by Ruth of Once Upon a Feast.

It was my son's turn to prepare lunch, he had a day off school. He made and rolled out the pasta (300 grams pasta flour, 3 eggs and 1/4 tsp. salt), used some basil pesto and added some leftover black olives.

A classic recipe but always good! And it's nice to come home and get the lunch served.

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Presto Pasta Night #67: Mushroom Ravioli

ostwestwind — 2008-06-12T13:04:00Z

Kevin of Closet Cooking is the first co-host of Presto Pasta Nights, which started in March 2007 by Ruth, of Once Upon a Feast. I leafed through the Essential Pasta Cookbook (German edition) and adapted the recipe on page 227 for my new ravioli maker and prepared

Homemade Mushroom Ravioli

just for son no. 2 and me. He liked it and me too.

A similiar recipe you find here, I made mine by guess and buy gosh. I filled the homemade pasta dough with sautéed and seasoned mushrooms. The remaining mushrooms I added to chopped hazelnuts and some left over cream.

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Presto Pasta Night #66: Homemade Ravioli with Basil Ricotta Filling

ostwestwind — 2008-06-06T06:30:00Z

I have to admit, I use this plastic containers for years, a shelf in the cellar is full of this stuff for freezing and refrigerating. The stuff is great, but I am afraid to buy more, because of my husband's behavior. T***ware and men don't agree. But I had to have the ravioli maker. As I promised, I didn't go to a party. I ordered it through my work-mate. I had some some pasta dough in the fridge from the lasagne. When I came home, I went straight into the kitchen, mixed together ricotta cheese parmesan cheese, egg yolks and basil pesto and rolled out the pasta. Than I followed the instructions for the T***-tool and served

Homemade Ravioli with Basil Ricotta Filling

My husband's comment: That was quick, you should do more ravioli. The first time he agreed with plastic from here.

Recipe in German

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Presto Pasta Night #63: Chicken & broad bean tagliatelle

ostwestwind — 2008-05-16T12:37:00Z

This is the third English entry in a row this week. Don't worry this is still a German blog, but I don't want to miss Ruth's Pasta Night this week. The boys claimed their right of one pasta dish a week and I prepared

Chicken & broad bean tagliatelle

Meanwhile my sons share my liking for broad beans!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Chicken & broad bean tagliatelle
Categories:	Pasta
Yield:	4 Servings

Ingredients

4		Skinless chicken breasts
1	teasp.	Olive oil
300	grams	Tagliatelle, 10 oz
175	grams	Frozen broad beans, 6 oz
85	grams	Reduced-fat crème fraiche, 3 oz
1		Lemon, the juice
6	tablesp.	Parmesan, finely grated
		Small handful parsley, chopped

Source

Good Food Magazine, June 2008, p.28

	Edited RK 05/16/2008 by
	Ulrike Westphal

Directions

1. Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.

2. Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150 ml of the cooking water.

3. Shred the cooked chicken and put into the pasta pan with the creme fraiche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.

:PREP 5 mins
:COOK 15 mins
:Good for you, low fat
:PER SERVING 524 kcalories, protein 50g, carbohydrate 62g fat 10 g, saturated fat 5g fibre 5g sugar 2g salt 0.47g

NEED TO USE UP SOME HAM HAM & PEA TAGLIATELLE: Cook the pasta as above, adding 175g frozen peas to the water instead of the beans. Shred 160g pack ham and place in the pan, following the same method of making the sauce and adding the pasta as before.

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Presto Pasta Night #62: Creamy Tortellini Soup

ostwestwind — 2008-05-08T04:39:00Z

You can't say, that I stopped making pasta dishes since my last contibution to PPN, but they didn't find the way in my blog. This week I used my slow cooker to prepare the lunch. While I made a road test to find the right used beamer as the family car the

Creamy Tortellini Soup

cooked alone. I just had to add the tortellini just in time and to wait for the boys. Even the boy who doesn't care for spinach liked it.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Creamy Tortellini Soup
Categories:	Crockpot, Slowcooker, Soup
Yield:	1 Recipe

Ingredients

1		1.8-ounce envelope white sauce mix *
4	cups	Water
437	grams	Can vegetable broth
105	grams	Sliced fresh mushrooms
115	grams	Chopped onion
3	cloves	Garlic, minced
1/2	teasp.	Dried basil, crushed
1/4	teasp.	Salt
1/4	teasp.	Dried oregano, crushed
1/8	teasp.	Cayenne pepper
225	grams	Package dried cheese tortellini
		-- (about 2 cups)
340	grams	Package evaporated milk
180	grams	Fresh baby spinach leaves or torn spinach
		Ground black pepper (optional)
		Finely shredded Parmesan cheese (optional)

Source

	http://www.bhg.com/recipes/recipedetail.jsp?recipeId=
	R112816

	Edited RK 04/13/2008 by
	Ulrike Westphal

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on highheat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

: Prep: 20 minutes
: Cook: 5 to 6 hours (low), plus 1 hour, or 2 1/2 to 3 hours (high), plus 45 minutes

* 1 Tbsp butter or margarine 1 Tbsp all-purpose flour 1/8 tsp salt Dash pepper 3/4 cup milk

Follow the rest of the recipe for the soup as directed. The only thing that I changed aside from making the white sauce from scratch (which was not hard at all).

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Presto Pasta Night #55: Spaghetti all'arrabiata

ostwestwind — 2008-03-17T10:34:00Z

My husband complained to me, that I never made fresh pasta for him. I have to admit, he's right, because normally I cook no pasta on weekends. But especially for him my pasta making son and I prepared yesterday

Spaghetti all'arrabiata

All'arrabbiata means "angry style", and it's named as such due to the heat of the peppers. This spicy Italian pasta sauce is characterized by the use of simple, but fresh, ingredients, the sauce always features tomatoes and hot chili peppers. Other common inclusions are garlic, fresh herbs, olive oil and sometimes a little bit of meat or some olives for additional flavor and texture.

Arrabbiata Sauce
2 tablespoons olive oil
80 grams pancetta, thinly sliced and diced
1 onion chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced
1 can chopped tomatoes

Heat the oil in a medium saucepan over medium heat, then add in the pancetta and saute for about 5 minutes or until golden. Add in the red pepper flakes and the garlic, and saute for 1 minute. Add in tomatoes, bring to a boil and reduce heat to low, stirring often, until ready to serve.

This is my entry for Ruth's Presto Pasta Nights this week. The last week I missed to translate my Gnocchi for this great event

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One year of Presto Pasta Nights: Allgäuer Käsespätzle

ostwestwind — 2008-02-25T12:30:00Z

Nearly to the day Ruth from Once Upon A Feast announced the Presto Pasta Nights. Foodbloggers around the world collected together gazillions of pasta choices. Check here for the year 2007 and here for the last 8 weeks in 2008.

For the big birthday party I prepared the German response to Mac 'n Cheese

Allgäuer Käsespätzle
Spätzle mixed with grated cheese from Allgäu and fried onion

The boys said, it tasted like the Bavarian original.

No translation for Spätzle, it is a specialty from Southern Germany, made by boiling small lumps of dough made from flour and eggs. Here is a discussion how to translate the word Spätzle. The Allgäu is an area in the southwest of Swabia, belonging to Bavaria and Baden-Württemberg, two federal states of Germany. This region produces a cheese like Emmental cheese, which is called Allgäuer Emmentaler.

Making Spätzle is very difficult for a North German, a real Swabian housewife scrapes her Spätzle with a knife or a scraper like Rike. I used a fool-proof tool.

The recipe is simple, the rule of thumb says per person 100 grams Spätzle flour add one egg. Work up the ingredients with water and salt to a thick batter and shape the Spätzle into boiling water.

To make Spätzle to Käsespätzle, layer alternating Spätzle and grated cheese in a warm dish, cover the last layer with fried onions. Put on lid and let warm through for 5 minutes in a warm oven until the cheese is melted. Serve and enjoy!

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Presto Pasta Night #48: Tagliatelle with herbs and tomatoes

ostwestwind — 2008-01-30T13:29:00Z

My elder son - he cooks as John Kabys - had a movable holiday. So we had a lot of time to modify the recipe from page 30 of the Essential Pasta Cookbook, Spaghetti with herbs and tomatoes for Ruth's Presto Pasta Nights.

The homemade pasta recipe is always the same: 300 grams flour, 3 eggs size M and 1/2 teaspoon salt. Place eggs, flour and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix until crumbly. To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking your fingers, it should work well. Remove dough from bowl and knead by hand for 1 or 2 minutes. Divide dough into 5 pieces before processing with the roller attachment. Roll out pasta and cut into into desired shape. While John Kabys was shaping and cooking the pasta, I made the sauce and both came together to

Tagliatelle with herbs and tomatoes

Great!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Tagliatelle with herbs and tomatoes
Categories:	Pasta
Yield:	4 Servings

Ingredients

20	grams	Bread crumbs
500	grams	Tagliatelle, fresh
4	tablesp.	Olive oil
2	cloves	Garlic, finely chopped
30	grams	Fresh herbs like basil, parsley, thyme, finely
		-- chopped
250	grams	Cherry tomatoes, halved
30	grams	Walnuts, chopped
30	grams	Parmesan, freshly chopped plus for serving

Source

Das große Pasta Kochbuch, ISBN 978-3-8331-3263-1

	Edited RK 01/28/2008 by
	Ulrike Westphal

Directions

1. Fry bread crumbs in 1 tablespoon oil until golden. Remove from pan and set aside.

2. Cook tagliatelle until al dente, drain.

3. Heat 2 tablespoon olive oil in a saucepan and cook garlic until soft.

4. Add remaining oil, the herbs, walnuts and parmesan cheese. Add the pasta, mix well and reheat for 1 to 2 minutes. Serve with bread crumbs and parmesan.

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Presto Pasta Night #47: Pumpkin and pine nut tagliatelle

ostwestwind — 2008-01-21T14:41:00Z

I own the German issue of this pasta cookbook. My sons like the idea to cook us through this book for Ruth's Presto Pasta Nights

This week we prepared "Pumpkin and pine nut tagliatelle" from page 139

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Pumpkin and pine nut tagliatelle
Categories:	Pasta, winter squash
Yield:	4 servings

Ingredients

30	grams	Butter
1	large	Onion, chopped
2	cloves	Garlic, crushed
380	ml	Vegetable stock
750	grams	Pumpkin, I used butternut squash, cubed
1	pinch	Nutmeg
		Pepper
250	ml	Cream
80	grams	Pine nuts, toasted
500	grams	Tagliatelle, fresh
2	tablesp.	Chives, chopped
		Parmesan, freshly grated to serve

Source

Das große Pasta Kochbuch, ISBN 978-3-8331-3263-1

	Edited RK 01/21/2008 by
	Ulrike Westphal

Directions

1. Melt butter in a saucepan. Cook the onion about 3 minutes until soft and golden. Add garlic and cook for another minutes. Add the stock and the squash. Bring to a boil, reduce heat and cook until tender.

2. Season to taste on low heat with pepper and nutmeg. Stir in the cream, don't let the sauce boil again. Blend the sauce until smooth.

3. Cook pasta until al dente. Drain and give back to the saucepan.

4. Add sauce and reheat carefully. Add pasta and pine nuts. Sprinkle with chopped chives.

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Presto Pasta Night #46: Linguine with basil pesto

ostwestwind — 2008-01-14T17:35:00Z

My first submission in 2008 for Ruth's Presto Pasta Nights is

Linguine with basil pesto

Linguine are flat but narrow like spaghetti. I rolled out the pasta dough with my pasta attachment thinner as usual and so I got linguine instead of spaghetti. For the pesto blend together:

3 tablespoon roasted pine nuts
100 g basil, fresh
2 cloves of garlic
1/2 teaspoon salt
5 tablespoons freshly grated parmesan
120 ml olive oil

until smooth. Season to taste with pepper. Cook the fresh linguine (300 g flour and 3 eggs), drain, but save some cooking water. Mix with the pesto and add cooking water to the desired consistency. Serve and enjoy!

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Presto Pasta Night #31: Butternut squash lasagne

ostwestwind — 2007-09-27T13:46:00Z

Autumn arrived, everywhere you find all kind of pumpkin and squashes on the farmer's markets. So it's a must to serve this versatile vegetable once a week. I like the nutty taste of butternut squash and I am a big fan of spinach unlike my sons. But hidden in a lasagne they eat it without any comments.

Butternut squash lasagne

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Butternut squash lasagne
Categories:	Pasta, Pumpkin
Yield:	2 Servings

Ingredients

1		Onion, finely sliced
		Oil for frying
500	grams	Butternut squashes, peeled and cut into small
		-- cubes
1	pinch	Of cinnamon
		Nutmeg
100	ml	Milk
150	grams	Frozen spinach
3		Fresh lasagne sheets
1		Ball of mozzarella, about 125g

Source

	Recipe from olive magazine, February 2007.
	http://www.bbcgoodfood.com/recipes/4104/butternut-squash-
	lasagne.jsp

	Edited RK 09/24/2007 by
	Ulrike Westphal

Directions

1. Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.

2. Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

:Easy
:Ready in 30 mins
: Nutrition per serving:476 kcalories, protein 23.6g, carbohydrate 53.2g, fat 20.2g, saturated fat 9.3g, fibre 8g, salt 1.28g

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