• 1 Courgette
• 2-3 stalks of Celery
• 3 Asparagus spears
• 6 Baby Corn
• 3 Peppers (Red, Green & Yellow)
• 1 Red Onion
• 1 tbsp Tomato Purée
• 500g Passata
• 1 tbsp of Balsamic Vinegar
• 200-250g Wholewheat Pasta

Herbs & Spices:

• Fresh Basil
• Garlic Spray / 2 Garlic cloves
• Spray Oil (or any oil you like)
• 1 tsp Mixed Herbs
• Salt & Pepper

Method:

Chop up all the veg and set aside. Take a large pan (I used my deep wok), heat a little oil and fry the onions until they become translucent. Season with pepper and add in 3 sprays of garlic oil.

Next, add in the chopped veg (courgettes, celery, peppers, corn and asparagus) and cook until the veg reaches your desired level of crunchiness.

While the vegetables are cooking weigh out 200-250g* of wholewheat pasta. Add them to a saucepan with some boiling water and cook for 10 minutes (or whatever it says on the back of the packet).

Next, add in a tablespoon of tomato purée and the passata, and cook until the sauce has heated through. If you’re finding the mixture a bit sticky add in a tablespoon or so of boiling water to thin it out. Then add in the balsamic vinegar.**

Once the pasta is cooked, drain it and add it to rest of the mixture. Mix it all together… and…. ENJOY!!

Serving Suggestions: For protein: Tuna, salmon, or chicken. Or to keep it veggie, serve with a salad and some fresh crusty bread.

*I’ve estimated that 50g works per person 

**The balsamic brings out the flavour of the tomatoes