Full ingredients list:
- 75g penne pasta
- 1/2 cup broccoli florets
- 1/2 cup sliced zucchini
- cooking oil spray
- 1/2 red onion, thinly sliced
- 1/4–1/2 tablespoon chilli flakes
- 1 clove garlic, crushed
- 1 tomato, chopped
- 1/4 cup basil leaves, roughly chopped, plus extra leaves to garnish
- 1 cup baby spinach leaves
- 1 tablespoon finely grated parmesan, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta according to packet instructions, adding broccoli and zucchini in the last 3 minutes of cooking. Drain, then set aside.
Step 2 Meanwhile, spray a small non-stick pan with oil and place over medium heat. Add onion and cook, stirring, until lightly browned. Add chilli flakes, garlic and tomato. Add 1–2 tablespoons water and simmer for 4 minutes. Remove from heat and stir in basil and spinach leaves.
Step 3 Combine mixture with pasta, broccoli and zucchini. Top with parmesan and extra basil leaves
To increase the protein, add 100g cooked shredded chicken breast, or 2 tablespoons of low-fat ricotta.
About this recipe
First published: November 2012