MONDAY
Eggplant, Artichoke & Ricotta Pasta
SERVES 4 PREPARATION 12 MINUTES COOKING 5 MINUTES
500g packet fresh lasagne sheets, cut into 2cm ribbons 300g jar chargrilled eggplant, drained, oil reserved, sliced 300g jar marinated artichokes, drained, oil reserved, quartered ½ cup sun-dried tomatoes, chopped 100g salami, thinly sliced 1 cup basil leaves ¼ cup lemon juice 1 garlic clove, crushed 100g ricotta, crumbled 1. Cook lasagne sheets in a large saucepan of boiling, salted water for 2-3 minutes or until tender. Drain. Return to the pan.
2. Add eggplant, artichokes, tomatoes, salami and basil to the pasta, tossing well. Season.
3. In a small bowl, combine ¼ cup reserved oil, lemon juice and garlic. Toss into pasta.
4. Serve topped with ricotta.
TUESDAY
Vegetable & Ham Tart
SERVES 4 PREPARATION…
