2 leeks, thinly sliced
2 garlic cloves, peeled and chopped
300g (11oz) cherry tomatoes, halved
200g (7oz) frozen peas
2 tbsp finely chopped chives
100ml (3 1/2 floz) water
400g (14oz) cooked macaroni or other short-shape pasta
For the topping
500g (1lb 2oz) very low fat natural yogurt
1 tsp Dijon mustard
175g (6oz) reduced fat Cheddar cheese, coarsely grated
2 eggs, lightly beaten
4 tbsp very finely chopped parsley
Salt and freshly ground black pepper
Place a large, non-stick frying pan over a high heat. Add the leeks, garlic, tomatoes, peas, chives and water, stir together and cook for 6-8 minutes, until the water has been absorbed.
Stir the cooked pasta into the tomato mixture, then transfer to a shallow, ovenproof dish.
Preheat the oven to 220C/Gas 7. Mix all the topping ingredients in a bowl, season well and pour over the pasta mixture. Place in the oven and cook for 15-20 mins, or until lightly golden and bubbling. Allow to stand for 5 mins before serving. Accompany with a crisp green salad.
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