Quick vegetable pasta

1. 1

   Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 12 minutes, or until just tender, stirring occasionally.

2. 2

   While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the pepper, courgette and whole tomatoes for 5 minutes, stirring occasionally.

3. 3

   Add the remaining oil and spring onions and cook for 4-5 minutes, or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.)

4. 4

   Add the chilli flakes, lemon zest and juice and cook for a few seconds. Stir in 1 ladleful of the hot pasta cooking water and season with salt and pepper.

5. 5

   Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1-2 minutes, or until the spinach softens and wilts. Divide between two shallow bowls and serve topped with grated Parmesan if you like.

1 serving ≈ 445 g

Nutrition values are estimates. - means data is unavailable.