Prep time: 20 minutes (plus 20 minutes of baking time)

Makes: 6 serves

Ingredients:

• 2 cups (150 g) wholemeal or high fiber pasta (e.g., spirals, twists)

• 8 scoops of Glucerna^® powder

• 200 mL water

• 1 tablespoon oil

• 1 medium onion

• 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 the oven to 200 degrees celsius and grease a medium-sized baking dish.

3. Dissolve Glucerna^® powder in water. Set aside.

4. Cook peas in the microwave for 2 minutes. Set aside.

5. Heat oil in a saucepan. Cook onion and bacon until soft.

6. Add flour and cook while stirring for 2 minutes.

7. Add milk and simmer gently while stirring until it thickens.

8. Add paprika and cheese. Stir until smooth.

9. Remove from heat. Stir in Glucerna^® until smooth.

10. Place zucchini, peas and pasta in a large bowl. Add sauce and eggs. Mix well.

11. Pour into a baking dish. Bake for 20 minutes until golden.

12. Slice and serve with a green salad or steamed greens.

Tips:

• For larger appetites, cut double-sized slices for the 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
• Fiber: 5 g
• Sodium: 397 mg