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Author Notes: Traffic made you late? Stomach is grumbling? Before you grab for that preservative-laden, greasy takeout food, consider the fact that you can whip up a flavourful, gourmet meal in minutes. With the help of Le Grand's Classic Basil & Tomato Rosee Sauce, some grilled zucchini, iron-rich baby spinach leaves and creamy ricotta cheese, a bowl of hearty comfort food awaits you!
pound fusilli pasta
large zucchini, cut into ½-inch thick slices
teaspoons olive oil
cups baby spinach leaves
(300ml) pkg Le Grand Classic Basil & Tomato Rosee Sauce
cup ricotta cheese
- 1) Bring a large pot of lightly salted water to a boil over high heat. Stir in pasta and cook until tender. Drain pasta well and place in large serving bowl.
- 2) While the pasta is cooking, heat barbecue to medium-high heat. Toss zucchini slices with olive oil and place on preheated grill about 2 minutes per side, until grill marks appear but zucchini is still firm. Remove from the grill and add zucchini and baby spinach to the pasta bowl.
- 3) Heat LeGrand Classic Basil & Tomato Rosee Sauce and toss with pasta mixture. Place a large spoonful of ricotta cheese over each serving.