- 170g wholemeal penne
- 1 leek, washed and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 180g broccoli, cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 tsp oil from the anchovy can, plus 15g anchovies, chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 1 red pepper, seeded, quartered and sliced
- ½ tsp finely chopped rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 red chilli, seeded and sliced
- 3 garlic cloves, sliced
- ½ lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 2 tbsp sunflower seeds
Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.
Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
Drain the pasta, reserving a little water, then tip the pasta and veg into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to moisten. Toss through the sunflower seeds and serve.
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