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Digital Subscriptions > Healthy Food Guide > February 2019 > Healthy TONIGHT!

Healthy TONIGHT!

This month we’re helping those who are cutting down on meat (or explored other protein options during Veganuary) to turn veggie options into midweek staples
Egg cannelloni with creamy veg and tomato sauce

Egg cannelloni with creamy veg and tomato sauce


Spray oil

½ red onion, inely chopped

1 garlic clove, inely chopped

8 asparagus spears, ends trimmed

2 small courgettes, thinly sliced

100g frozen peas, thawed

100g baby spinach or rocket

150g reduced-fat cottage cheese, mashed

4 large eggs, beaten with 3tbsp water

2tbsp parmesan-style vegetarian cheese, grated

200g cherry tomatoes, halved if large Fresh oregano or thyme, to garnish (optional)

1 Spray a frying pan with oil and set over a medium-high heat. Add the onion and garlic and cook, stirring, for 3–4 min. Add the asparagus and courgettes and cook for 2 more min. Add the peas and spinach or rocket and cook until wilted. Remove from the heat and stir through the cottage cheese. Set aside.

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About Healthy Food Guide

Improve your gut health with our top 10 dietitian tips, plus gut-friendly recipes. Get the latest on low-carb diets for diabetes, and find out why your doctor could prescribe ditching the pills in favour of exercise. We celebrate Chinese New Year with super-quick veggie recipes and give you a taste of gut-calming low-FODMAP meals. And don’t miss the chance to win a foodie glamping weekend at Valley Fest!