This Italian favourite is usually made with sheets of pastarolled up and poached. But weve given our rotolo a delicious, healthy makeover by using zucchiniinstead of pasta, for a much lighter meal.
ZUCCHINI & PROSCIUTTO ROTOLO
PREP + COOK TIME 50 MINUTES SERVES 4
2 teaspoons extra virgin olive oil
2 green onions, chopped
2 cloves garlic, crushed 100g baby spinach
400g can white beans, rinsed, drained
1 cup (120g) fresh blanched peas
150g fetta, crumbled
2 tablespoons chopped dill, plus extra, to serve
This story is from the Issue 43 2018 edition of The Australian Women's Weekly Food.
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This story is from the Issue 43 2018 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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