(weight watchers magazine nz/au June 2010)
I have made alterations to the orginal.
1 small(200g) leek (pale section only), thinly sliced, washed, drained
1*310g corn kernels, rinsed, drained ( I used frozen corn)
1 clove garlic, crushed
1 medium zucchini, grated
250g leftover penne pasta
4 green shallots, trimmed, thinly sliced
150g ww shaved leg ham, chopped
3 eggs, lightly beaten
1/4 cup (20g) finely grated parmesan cheese
3/4 cup (90g) light cheese grated tasty cheese
1. Preheat the barbeque to 130ish degrees. I run all 4 burners to achieve this quickly.
2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add leek, corn, garlic and zucchini. Cook, stirring for 5 minutes or until leek has softened. Transfer leek mixture to a large bowl.add pasta,shallots, ham, eggs and half the combined cheeses. Stir to combine.
3. Transfer pasta mixture to prepared cake tin.sprinkle with remaining cheese. Bake for 25-30 minutes or until set.cool in tin for 10 minutes. Cut into wedges and serve.
Serve with salad vegetables and enjoy.
So here is our uncooked pie ready on the barbeque waiting for the lid to go down.
Enjoy
