This recipe is adapted from the Women's Weekly Best Recipes book. It would have to be one of the most filling low-calorie meals I've had (just 240 calories per serve!) We all really loved this one, kids included - it really ticks all the boxes for me! Oh and try not to get so preoccupied with making pasta necklaces for your kids that you let the milk boil over on the stove and have a huge mess to clean up - sigh...happens to the best of us!
Ingredients ingredients (serves 4)
2 zucchini, diced
300g pumpkin, diced
1 cup sliced mushroom
2 cloves garlic, crushed
Olive oil spray
1 tablespoon Moroccan seasoning
2 cups low-fat milk
2 cups water
1 cup polenta
1/2 cup finely grated Parmesan cheese
250g frozen spinach, thawed
Method
Preheat oven to 220 degrees Celsius/200 fan-forced.
Combine zucchini, pumpkin, mushrooms, garlic and seasoning in a large baking dish. Spray with olive oil. Roast for about 20 minutes or until vegetables are tender.
Meanwhile, combine the milk and water in large saucepan; bring to the boil. Gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, about 5 minutes or until polenta thickens. Stir in cheese and spinach.
Divide between plates; top with roast veges. Sprinkle with extra Parmesan if you like.
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