made this tonight - Rora loved it! i was able to easily make a gluten and gluten free version to suit those who don't like GF pasta... it's not low fat but honestly you need the oil so i don't care lol

this is based on a recipe i got from a marcella hazan cookbook and learned when living in italy.

 around 1/2 cup olive oil
4-5 baby or small zucchinis, ends cut off and sliced finely
500g pasta (gluten free or regular)
salt and pepper
around a cup of diced or grated mozzarella cheese of any quality (or pizza cheese like me haha! it was still GOOD!)
2 eggs, lightly beaten

heat water for pasta and add pasta to boiling water. cook accoridng to directions.

heat the olive oil in a medium saucepan, over a medium heat. it needs to be hot enough to slightly bubble, but not smoking at all, or browning. add the zucchini and cook, stirring occasionally until the zucchini is see through.

add salt and pepper and stir. keep hot.

when pasta is done drain well then tip into the zucchini saucepan. add egg and cheese and stir well until mixed through and egg is mostly or totally cooked. serve.

YUM!

quickly before i duck off to bed! (have been sick with pneumonia and bronchitis so this is a late night for me lately!)

the recipe below is enough for 2 batches of nachos (ie: 2 packs of corn chips). halve it if desired, or freeze half.

1 large onion, peeled and quartered
3 cloves of garlic, peeled
40g olive oil
2 tspns ground cumin
1 tspn ground coriander
1/2 tspn dried oregano
1/2 tspn paprika (i used smoked but any kind is good)
1 large sweet potato, peeled and cut into chunks
250g lean beef mince
splosh of red wine (maybe 30g)
1 jar passata (mine was 690g)
2 tspns stock concentrate, or 1-2 stock cubes
1 tin beans, drained & rinsed (i used cannelini)
1 small green capsicum, diced finely

corn chips & grated cheese as desired
serve with sour cream and avocado / guacamole as desired

chop onion and garlic speed 4 for 5 secs. add oil and saute for 3 mins varoma speed soft

add spices and saute another 2 minutes varoma speed soft

add sweet potato and chop speed 4-5 until the size chunks you want (i over did mine a little). place mince in and cook for 5 minutes 100'c reverse speed 3. (you might need to stir during cooking time)

add the rest of the ingredients (except maybe the beans, mine cooked down, but kidney beans probably would have been fine) and cook for around 15-20 mins 100'c reverse speed 1. again you might need to stir once or twice (or maybe i just had too much in there lol)

when it's done grease 2 large baking dishes (lasagne dishes). spread corn chips over the dish then top with nacho mix. top with cheese if desired. bake at 180'c for around 15-20 mins until cheese is golden brown.

serve with sour cream & avocado / guacamole, a side salad would be great too.

you can also add olives into the mix, extra beans and capsicum instead  of the mince. or try adding bacon and chicken instead.