We could eat this no-fuss veggie pasta bake every week. It's packed full of your 5-a-day and easy to make. Minimise washing up by making the sauce in the roasting tin that you bake the pasta in.
remove alternating strips with a swivel-bladed vegetable peeler, leaving half of the skin intact. In a large pot of boiling salted water, cook the pasta until it is al dente, about 10 minutes.
Cut in half; remove and discard seeds. With fork, gently scrape squash to pull apart spaghetti like strands. Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook ...
Everyone loves good food after a long day, and who wouldn’t crave for a plate full of pasta, when it is loaded with cheese and veggies, and has a fusion of Indian and Italian ingredients? Yes, you ...
Cook the spaghetti according to packet instructions. Heat the oil in a frying pan, add the onion, peppers and cook until soft. Add the cream cheese, spinach (including defrosting liquid), stock ...