Skills in practice: pasta cooking, sauteed onions.
Pasta: Our team had one person who made the pasta. It needed to be cooked 'al dente' and in time for the sauce completion. This worked really well because we had enough time and people to focus on tasks individually.
Sauce: The base sauce was from a can, to which we added onions, tinned tomatos and tomato paste. The onions needed to be sauteed, not browned or burnt. The sauce outcome was good (there was no way it could go wrong) and we added some herbs for extra flavour.
Team work: our team worked well together, we divided the tasks and managed to complete them all well. Next time I think we could have determined what was happening with the dishes.
Out come: the final product was good. The sauce was tasty but the pasta, due to a delay in the onions cooking and leaving it in a warm pot, was slightly overcooked.
Nutrition:
The dish has one serve of vegetables (tomatoes), less than one serve of carbohydrate ( due to the small pasta amount) and one small serving of dairy (the cheese on top).
For a balanced meal, serve more pasta, perhaps add a side salad and incorporate chicken or other protein into the dish.
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