275g gluten-free/wholegrain pasta
1 large courgette, diced
400g broccoli, cut into small florets
250g asparagus or green beans, cut into 1.5cm pieces
1 large red pepper, finely diced
2 garlic cloves, crushed
Zest 1 lemon
1 tbsp extra-virgin olive or chilli oil
1½ tbsp balsamic vinegar
Small bunch fresh basil
- Cook the pasta in a large pan according to the pack instructions until al dente, adding the courgette, red pepper, broccoli and asparagus or green beans to the pan for the last 2 minutes of the cook time. Drain, then return to the pan.
- Meanwhile, combine the garlic, lemon zest, oil and balsamic vinegar in a small bowl. Add to the pasta mixture along with the basil leaves, season with ground black pepper and toss to combine.