- 200g wholemeal penne
- 1 leek, washed and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 200g broccoli, cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red pepper, deseeded, quartered and sliced
- 1 tsp finely chopped rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 red chilli, deseeded and sliced
- 3 garlic cloves, sliced
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.
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