Ingredients – Serves 1

120g pasta of your choice

200g cherry tomatoes cut in half

Half red bell pepper cut in cubes

Half green bell pepper cut in cubes

100g courgette sliced

80g mushrooms sliced

100g red onion sliced

60g grated light cheese

50-60g low fat pesto

Pinch salt and pepper to taste

3g mixed herbs

3g garlic granules

Cooking spray

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Method

1. Add the pasta to a saucepan and pour over boiling water to cover completely – cook on a medium heat as the packet instructions suggest.

2. Heat a non-stick pan on a medium heat and spray some cooking spray in it

3. Add the courgette and fry for 2 minutes then add the onion and mushroom – cook until soft and add the mixed herbs and garlic granules and mix well.  Leave to one side to cool

4. Just before draining your pasta dip a mug into the water and keep about half a mug of the water.  Drain the pasta and place it back in the saucepan.

5. Add the vegetable mixture to the pasta including the tomatoes, bell pepper and pesto

6. Mix well and if the mixture looks very dry then add a little bit of the pasta water to loosen things up.

7. Split the mixture into 2 bowls (or you can keep the extras for another day – it will keep in the fridge for 2-3 days) and sprinkle over 30g cheese per person – add pepper to taste.

 

 

This is a great lunch idea and you can pre-make this and have it for lunch the next day, a side for a salad or even have it for dinner.

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Tag me on social media with your creations!

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