Ingredients
• Penne or Fusilli Pasta (125g)
• 2 Tablespoons
• 1 Lemon (0)
• 1 Red Pepper (160g)
• 8 Cherry Tomatoes (120g)
• 4 Spring Onions (40g)
• ¼ Can Sweetcorn (65g)
• ¼ Can Kidney Beans (60g)
Method
- Cook the pasta in fast-boiling water until just tender but with ‘bite’ (al dente).
- Drain the pasta and rinse in cold water. Stir in 1 tablespoon olive oil.
- Prepare the vegetables. Wash the pepper, tomatoes and spring onions. De-seed, slice and dice the pepper. Quarter the tomatoes and slice the spring onions. Add all vegetables to the pasta.
- Squeeze the lemon and add the juice to the remaining olive oil. Whisk together, or mix with a fork, and add to the pasta.
- Toss the ingredients together. Serve immediately or use as a lunchbox meal.
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