This is one of my all time favourite comfort meals. Sometimes I just want a nice big bowl of pasta! I used to make bowls of pasta that were almost all pasta but the beauty of this dish is that it doesn’t have to break the “carb” bank! By adding beautiful green and fresh veggies and herbs this really packs a nutritional punch without scrimping on that filling and satisfied feeling. You can add almost any other veg to it from cherry tomatoes to spinach and kale.  When I am really hungry I also add toasted walnuts or pine nuts. Makes a perfect lunch or dinner suitable for vegetarians, and by omitting the parmesan is a great vegan option.

Top tip: 

Use what is fresh and seasonal. Don’t scrimp on quality. Go Organic where you can and use your imagination.

Serves 2

• 1 medium courgette, sliced into strips
• 1 tbs extra virgin Olive oil
• As much garlic as you like (I use 1-2 cloves), sliced or crushed
• Sprinkle/handful of peas (you can use frozen)
• Handful of fresh mint and basil again as much as you like
• 20g Freshly grated parmesan
• 60g wholewheat organic pasta

1. Put your pasta water on to boil.
2. In a shallow frying pan heat up your oil.
3. Add the courgette and fry gently for a few minutes till its just starting to go bright green and turn tender. Add your garlic.
4. Add your pasta to the boiling water.
5. Add a pinch of salt and a good grind of black pepper.
6. Throw in the peas and sauté another minute.
7. Add half of your torn and chopped fresh herbs.
8. Season to taste.
9. Strain your pasta and place it in the bowls.
10. Spoon the herbs and veg on top.
11. Add the rest of the raw herbs to the dish along with your grated parmesan.

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