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PASTA WITH PROVENCALE
STYLE SAUCE
Serves 4
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
1
⁄
2
cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
1. Process tomatoes, parsley, celery, garlic,
onion and red capsicum.
2. Blend tomato paste with red wine, stir in
the extracted juice.
3. Pour into a saucepan and cook over
medium heat for 3-4 minutes.
4. Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls.
5. Sprinkle with oregano and
Parmesan cheese.
Serve immediately.
MANGO, ROCKMELON AND
ORANGE YOGHURT DRINK
1 mango, halved, peeled and seeded
1
⁄
2
small rockmelon, peeled, seeded and
cut into two equal portions
5 oranges, peeled
3 tablespoons natural yoghurt
1. Process mango, rockmelon and oranges
through Juice Fountain.
2. Pour into a large bowl whisk in yoghurt.
Serve immediately.
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RECIPES - LIQUID LUNCHES cont’d