Pasta is such a versatile dish yet we tend to stick to what we know and alway make! Try mixing it up with this easy sun-dried tomato pasta which is also perfect for using up leftover veg. Great for cooking in bulk and using for lunches and dinners across the week too.
Makes 2 servings
Ingredients
- 75g sun-dried tomatoes
- 2 tbsp oil from the sun-dried tomatoes
- 160g broccoli
- 160g green beans
- 1 x 400g chickpeas, drained and rinsed
- 75g black olives
- 45g pine nuts
- 25g basil
- 1 tsp paprika
- 2 portions of pasta
- Juice of 1 lemon
- Salt and pepper
Optional to serve:
- Parmesan cheese
Method
- Preheat oven to 180 degrees centigrade
- Break the broccoli into florets and slice the green beans and olives in half
- Add the broccoli, green beans, olives, chickpeas, sun- dried tomatoes and pine nuts to a large baking tray
- Season with paprika, salt and pepper then drizzle over 1 tbsp of the oil, mix to coat
- Place in the oven for around 20 minutes or until the veg is cooked
- Cook pasta according to packet instructions, drain and re-add to the pan
- Add the cooked veg and chickpeas to the pasta along with the remaining oil, lemon juice and basil
- Mix until combined over a low heat then season to taste and serve with Parmesan if you like!
Lutrition 