- 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 fruits…
- 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.
Sign up to our healthy diet planThis recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally optimised recipes, plus expert tips to help you look and feel your very best!