Broccoli and red pepper pasta
Ingredients:
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
Method :
- 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.
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Image Source:*allrecipes.com
Source:itv.com/lorraine
