Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 8.04 dollar
Difficulty level: 3 out of 4
11 Ingredients
- 1/2 cup milk
- 1 cup cherry tomatoes, halved
- 4 green zucchini
- 1 3/4 cup wholemeal penne pasta
- 1 cup reduced-fat ricotta
- 6tablespoons Macro hemp flour
- 1tablespoons olive oil
- 2 free range eggs, lightly beaten
- 1 handful thyme, chopped
- 3 clove garlic, minced
- 1 1/3 cup light tasty shredded cheese
Method
Step 1 of 4
Preheat oven to 180°C.
Step 2 of 4
Cook pasta according to instructions on the pack. Set aside.
Step 3 of 4
Add oil and garlic to a medium frying pan over medium heat and sauté for 2 minutes. Add thyme and zucchini and cook for 5 minutes or until wilted and some of the moisture has evaporated. Add hemp flour, milk and 1 cup of cheese and stir to combine. Season with pepper to taste.
Step 4 of 4
Turn off heat, add eggs and stir to combine. Stir in pasta and transfer to a 2L ovenproof dish. Pat down top of mixture with the back of a spoon to level. Scatter over cherry tomatoes and remaining cheese. Bake for 15 minutes or until golden on top. Serve with ricotta cheese crumbled on top.
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