BUCKWHEAT PASTA WITH BUTTERNUT PUMPKIN AND CORN

INGREDIENTS:
2 fresh corn cobs
2 medium (300g) onions, sliced
1/4 cup (60ml) water
1/2 cup (100g) red lentils
400g butternut pumpkin, chopped
1+1/2 cups (375ml) water, extra
300g can Tomato Supreme
250g buckwheat pasta
1 tablespoon chopped fresh parsley

METHOD:
Cut kernels from corn.
Combine onions and water in medium pan, cook covered, over low heat about 5 minutes or until tender.
Add corn, lentils, pumpkin, extra water and Tomato Supreme, bring to boil, simmer covered, about 15 minutes or until pumpkin and lentils are tender.
Add pasta to large pan of boiling water, boil uncovered about 2 minutes or until just tender, drain.
Serve topped with pumpkin and corn mixture, sprinkled with parsley.


Serves 4.
Per serve: 4.6g fat.
Calories: 425.
Suitable if you have diabetes.