Peanut butter & date oat pots
Try these make-ahead overnight oats for a healthy start to your day. They're naturally sweetened with dates and cinnamon and a good source of calcium.
Penne with broccoli, lemon & anchovies
Serves 2
Easy
Prep:
Cook:
Healthy, low-calorie and full of fibre, this pasta dish has a creamy ricotta sauce flavoured with chilli, garlic and anchovies – and provides three of your 5-a-day
Skip to ingredients
- 170g wholemeal penne
- 1 leekwashed and sliced
- 180g broccolicut into small florets
- 2 tsp oil from the anchovycan, plus 15g anchovies, chopped
- 1 red pepperseeded, quartered and sliced
- ½ tsp finely chopped rosemary
- 1 red chilliseeded and sliced
- 3 garlic clovessliced
- ½ lemonzested and juiced
- 4 tbsp ricotta
- 2 tbsp sunflower seeds
Nutrition: per serving
- kcal493low
- fat13glow
- saturates3g
- carbs63g
- sugars7g
- fibre16g
- protein22g
- salt1.2g
Method
step 1
Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.
step 2
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.
step 3
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.
