The Australian Womens Weekly Food — Issue 27 2017

FARFALLE WITH

ZUCCHINI, SPINACH

&LEMON

PREP + COOK TIME 30 MINUTES SERVES 4

375g farfalle pasta

6 medium green zucchini (720g)

30g butter

1 tablespoon olive oil

2 cloves garlic, crushed

¼ cup (60ml) dry white wine

⅓ cup (80ml) vegetable stock

½ cup (125ml) pouring cream

2 teaspoons finely grated lemon rind

75g baby spinach leaves

⅓ cup coarsely chopped fresh chives

¼ cup (20g) flaked parmesan

1 Cook pasta in a large saucepan of

boiling salted water until just tender;

drain (Step A). Return to pan.

2 Meanwhile, cut the zucchini in

half lengthways, then slice thinly

on the diagonal (Step B).

3 Heat butter and oil in a large

deep frying pan over high heat;

cook zucchini and garlic, stirring,

for 8 minutes or until zucchini is

just tender. Add wine and stock;

bring to the boil. Reduce heat;

stir in cream (Step C).

4 Add rind, spinach and chives;

stir until hot. Add pasta to zucchini

mixture (Step D); season. Toss to

combine. Serve topped with parmesan.

SERVING SUGGESTION

Serve with a multi−coloured tomato

salad tossed in a balsamic dressing.

SPAGHETTI WITH

EGGPLANT DUMPLINGS

PREP + COOK TIME 1 HOUR + COOLING SERVES 6

1 medium eggplant (300g), peeled,

chopped coarsely

2 tablespoons olive oil

400g can chickpeas, drained, rinsed

1 small red onion (100g),

chopped finely

2 cloves garlic, crushed

1 tablespoon finely chopped fresh

rosemary leaves

1 cup (80g) finely grated parmesan

1½ cups (150g) dried packaged

breadcrumbs

vegetable oil, to shallow−fry

375g spaghetti

700g bottled tomato pasta sauce

⅓ cup (25g) finely grated parmesan,

extra

2 tablespoons small basil leaves

1 Preheat oven to 200°C/180°C fan.

Line an oven tray with baking paper.

2 Place eggplant on tray; drizzle

with olive oil. Roast for 25 minutes

or until golden and tender. Cool.

3 Process eggplant, chickpeas,

onion, garlic, rosemary and parmesan

until combined; season. Add 1 cup

breadcrumbs; pulse until combined.

Roll level tablespoons of eggplant

mixture into 24 balls. Roll balls in

remaining breadcrumbs to coat.

4 Heat vegetable oil in a large

frying pan; shallow−fry eggplant

balls, in batches, for 2 minutes

or until golden and heated through.

Drain on paper towel.

5 Meanwhile, cook pasta in a large

saucepan of boiling salted water for

8 minutes or until tender; drain.

Return to pan to keep warm.

6 Bring sauce to the boil in a large

frying pan; add eggplant balls,

simmer, uncovered, for 2 minutes

or until heated through. Season.

7 Serve pasta topped with eggplant

balls and sauce; sprinkle with extra

parmesan and basil.

AWW FOOD • ISSUE TWENTY SEVEN 103

SPAGHETTI WITH

EGGPLANT

DUMPLINGS

Weeknight Vegetarian