Peas, fresh or frozen
250 g, chopped
Calorie controlled cooking spray
300 g, diced
100 g, sliced
1 clove(s), chopped
⅛ teaspoons, level
Cannelloni tube, dry
Egg, whole, raw
1 medium, raw
Vegetarian Parmesan Style Hard Cheese
Salad (zero SmartPoints values)
- Bring a pan of water to the boil and cook the peas and asparagus for 2-3 minutes. Drain and refresh under cold running water. Mist a nonstick frying pan with cooking spray and fry the courgettes over a high heat for 5 minutes.
- Add the spring onions, asparagus and peas and cook for 1 minute, then add the garlic and nutmeg and cook for 1 minute. Stir in the ricotta and a handful of basil, then season.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon the courgette filling into 12 x 10g cannelloni tubes
- To make a sauce, whisk the quark, egg, a handful of torn fresh basil and 30g grated cheese, then season. Spoon a little of the sauce over the base of a medium baking dish along with any leftover filling. Lay the cannelloni on top, pour over the remaining sauce and scatter over 10g grated vegetarian Italian-style hard cheese. Bake for 30-35 minutes and serve with a green salad.