• 1 tbsp olive oil
  • 2 courgettes, diced
  • 180g Orzo pasta (dry weight)
  • 50g goat's cheese
  • 1 pouch of Loyd Grossman caramelised onions, borlotti beans, tomato & rosemary pasta sauce
  • 1 handful of breadcrumbs


  1. 1

    Bring a large pan of water to the boil. Add the pasta and cook for 10-12 minutes depending on how you like it.

  2. 2

    Whilst the pasta is cooking heat the olive oil in a large pan. Add the sliced courgettes and cook for 5 minutes until the courgettes are softened and lightly browned. Add the sauce and bring to the boil. Simmer for 2 minutes ensuring it is all heated through.

  3. 3

    When the pasta is cooked, drain well and add the the courgettes and sauce. Mix thoroughly.

  4. 4

    Place into a shallow oven-proof dish and top with the goat’s cheese (dotting around evenly) and the breadcrumbs. Put under the grill (or into a very hot oven) and cook until the breadcrumbs are starting to brown and the cheese is hot and bubbling.

Nutritional Details

Each serving provides
  • Energy 2587kj 618kcal 31%
  • Fat 18.7g 27%
  • Saturates 6.1g 31%
  • Sugars 11.2g 12%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

85.4g carbohydrate 8.7g fibre 1.5g protein

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