b'Hasta la PASTASERVES 2-3ONE LESSONA staple Italian dish which is quick and easy to make. and a very tasty meal to eat before or after sport.V VEINGREDIENTS METHOD 150-200g of pasta e.g. 1.Prepare all meat and vegetables using the penne, farfalle, tagliatelle,correct chopping board at your workstation. spaghetti 2.Place the onions into a saucepan with aS T A L A P A S T A A H 1 onion, chopped little oil. Fry gently for 5 minutes. Add your250g of a protein sourceprotein source and any other chopped e.g.tinned tuna, ham,vegetables you have prepared. Quorn, Soya, cannellini 3.Add the tin of tomatoes, tomato puree and or borlotti beans basil (reserving a few leaves for decoration)2 cloves garlic, finelyand simmer for a further 10 minutes on a choppedlow heat.Olive oil4.Boil the water for the pasta in the kettle1 x 400g tin of choppedand pour into the saucepan until it is half-tomatoes or jar/carton full. Add the pasta and give it a quick stir.of passata5. Cook for a further 10 12 minutes on a 2 x 25ml tablespoonslow heat. tomato puree 6. Drain your pasta and put it in a bowl or1 packet of fresh basilserving dish and mix with the tomatosauce, protein source and vegetables. Optional 7.Garnish a few basil leaves and parmesanYou can add extracheesevegetables e.g. peppers,8. Present for photography and assessment.mushrooms, olives or sundried tomatoes. These should be finely chopped. NUTRITION Grated parmesan cheese MARKS UP for presentation ProteinCarbohydrateADD VEGETABLES LIKE PEPPERS, MUSHROOMSFibreOR COURGETTES AND MAKE YOUR OWN GARLICVitamin A, B & CDOUGHBALLS TO COMPLETE THE MEAL. Iron'