Broccoli and red pepper pasta
This simple, colourful pasta dish is packed with veggie goodness - guaranteed to fill you up until dinner.
Serves 4
Ingredients: 275g gluten-free/wholegrain pasta1 large courgette, diced400g broccoli, cut into small florets250g asparagus or green beans, cut into 1.5cm pieces1 large red pepper, finely diced2 garlic cloves, crushedZest 1 lemon1 tbsp extra-virgin olive or chilli oil1½ tbsp balsamic vinegarSmall bunch fresh basil
Method:
Cook the pasta in a large pan according to the pack instructions until al dente, adding the courgette, red pepper, broccoli and asparagus or green beans to the pan for the last 2 minutes of the cook time. Drain, then return to the pan.
Meanwhile, combine the garlic, lemon zest, oil and balsamic vinegar in a small bowl. Add to the pasta mixture along with the basil leaves, season with ground black pepper and toss to combine.