Food & Recipes: Macaroni Slice
Serves: 2 Calories: 450
1/2 tsp vegetable oil
1/2 pepper, any colour, deseeded and chopped
1/2 small courgette, grated
50g frozen peas (or sweetcorn)
1 tbsp semi-skimmed or 1% fat milk
25g grated reduced-fat cheddar
1 tsp dried mixed herbs
Pinch ground black pepper
2 x 80g portions of veg
Method1. Cook the macaroni in boiling water for 10-12 minutes, until just tender. Rinse with cold water to cool it quickly, then drain thoroughly.
2. Heat the vegetable oil in a non-stick frying pan and stir-fry the pepper for 3-4 minutes. Remove from the heat and add the courgette and frozen peas or sweetcorn. Add the macaroni and mix well.
3. Beat the eggs and milk together, then stir in the reduced-fat cheese and dried herbs. Season with black pepper. Pour into the frying pan and cook over a low heat for 4-5 minutes, without stirring, to set the base. Meanwhile, preheat the grill to medium-high.
4. Put the frying pan under the grill and cook for 4-5 minutes until the surface has set and is golden brown. Serve hot, warm, or cold, cut into wedges - with some salad on the side and an extra 2 x 80g portions of veg.
For a packed lunch or picnic, use an insulated container and include a small ice pack to keep the pasta slices cool and fresh.