PASTA WITH VEAL AND BABY BEANS 250 g instant curly lasagne sheets 1 tablespoon olive oil 500 g veal leg steaks, sliced thinly 1 medium red onion, sliced thinly 300 g button mushrooms, halved 6 slices prosciutto 250 g frozen whole baby beans, thawed 1 tablespoon finely chopped fresh sage leaves 1/4 cup balsamic vinegar 3/4 cup chicken stock

Break pasta into 5cm squares. Cook pasta in large pan of boiling water, uncovered, until just tender; drain. Cover pasta to keep warm.

Meanwhile, heat half of the oil in large pan; cook veal and onion, in batches, until browned. Heat remaining oil in pan; cook mushrooms, stirring, until tender. Return veal mixture to pan; add prosciutto, beans, sage, vinegar and stock, stir until hot.

Place pasta in serving bowls, top with veal mixture.

Serves 4.

[Low Fat Meals in Minutes, Australian Women's Weekly Cookbooks]