Slimming World - The Royal College of Midwives

Ingredients

• 350g dried fusilli pasta
• 1 small leek, trimmed and thinly sliced
• 100g frozen spinach
• 100g frozen sweetcorn
• 250g tub quark
• 175g fat-free natural fromage frais
• 75g reduced-fat Cheddar, grated
• 400g canned tuna chunks in brine/spring water, drained
• Salt and freshly ground black pepper
• Preheat your grill to its highest setting.
• Stir the quark, fromage frais and tuna chunks into the pasta with half of the cheese and some seasoning.
• Spoon the pasta into a large ovenproof dish, sprinkle over the remaining cheese and place on a baking tray.
• Grill for 10 minutes until the cheese is melted and browning.
• Serve with salad or fresh veggies.