Reading The Story, the kids drew some of the pictures in the book for me, too have the childrens effect, which is an important element of my book.
I recently made a childrens book about healthy eating and healthy living and read it too Pre-Preps at my school.
Fast & healthy high-fibre pasta
Preparation Time
20 minutes
Cooking Time
30 minutes
Ingredients (serves 6)
- Olive oil, to grease
- 500g jap pumpkin, deseeded, peeled, cut into 2cm pieces
- 1 garlic clove, crushed
- 1 tsp extra virgin olive oil
- Salt & freshly ground black pepper
- 4 red capsicums, quartered, deseeded
- 1 x 500g pkt wholemeal spaghetti
- 200g reduced-fat feta, crumbled
- 125g pitted kalamata olives, halved lengthways
- 1/4 cup finely shredded fresh basil
- Mixed salad leaves, to serve
Method
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Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease. Place the pumpkin, garlic and oil in a bowl. Season with salt and pepper, and gently toss until combined. Place pumpkin on a prepared tray. Place capsicum on remaining tray. Bake in preheated oven for 30 minutes or until pumpkin is golden brown and the capsicum is tender. Set aside for 5 minutes to cool slightly.
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Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
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Thinly slice the capsicum. Add to the pasta, along with the pumpkin, feta, olives and basil. Gently toss until just combined. Season with salt and pepper.
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Divide the pasta among serving bowls. Serve with salad leaves, if desired.
