Mushroom hash with poached eggs
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Pepper & lemon spaghetti with basil & pine nuts
Serves 2
Easy
Prep:
Cook:
Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 red pepperdeseeded and diced
- 150g wholemeal spaghetti
- 2 courgettes(250g), grated
- 2 garlic clovesfinely grated
- 1 lemonzested and juiced
- 15g basilfinely chopped
- 25g pine nutstoasted
- 2 tbsp finely grated parmesanor vegetarian alternative (optional)
Nutrition: per serving
- kcal473low
- fat18g
- saturates2g
- carbs54g
- sugars6g
- fibre11g
- protein17g
- salt0.1g
Method
step 1
Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
step 2
Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
step 3
Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.
