Ingredients:

• 2 cups (150 g) wholemeal or high fibre pasta (eg spirals, twists)
• 8 scoops Glucerna Powder
• 200 mL water
• 1 tablespoon oil
• 1 medium onion
• 3 rashers (100 g) lean short cut bacon, chopped
• ¼ cup wholemeal flour
• 1 cup light milk
• 2 medium zucchini, grated
• 1 cup frozen peas
• ¼ cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 4 eggs, beaten

Method:

1. Cook pasta according to packet directions. Drain and set aside.
2. Preheat oven to 200ºC and grease a medium sized baking dish.
3. Mix Glucerna with water and set aside.
4. Cook peas in the microwave for 2 minutes. Set aside.
5. Heat oil in a saucepan and cook onion and bacon until soft.
6. Add flour and cook while stirring for 2 minutes. Add milk and simmer gently while stirring until it thickens. Add paprika and cheese and stir until smooth. Remove from heat. Stir in Glucerna until smooth.
7. Place zucchini, peas and pasta in a large bowl. Add sauce and eggs and mix well.
8. Pour into baking dish and bake for 20 minutes until golden.
9. Slice and serve with a green salad or steamed greens.

Tips:

• For larger appetites cut double sized slices for a main meal.
• Slice leftovers into smaller pieces for the lunchbox or snacks.

Nutrition content per serve:

• Energy: 1474 kJ (352 cal)
• Protein: 20 g
• Carbohydrate:33 g
• Saturated fat: 4 g
• Fibre: 5 g
• Sodium: 397 mg