We love this quick and very easy penne pasta recipe! Frozen veg are just a healthy, and often contain more vitamins that fresh so don’t be afraid to add those. Plus feta makes a great alternative to cheddar and makes this pasta recipe really summery and light.
Food Editor’s top tip: Use wholewheat pasta for extra fibre to keep you feeling fuller for longer – great for those on a diet too!
SERVES 4 PREP 5 MINS
COOK 15 MINS
What you need:
350g penne pasta
150g frozen peas
100g frozen broad beans
2tbsp olive oil
zest and juice of 1 lemon
150g baby spinach
200g feta cheese, crumbled
What you need to do:
- Cook the penne in a large pan of boiling water for 5 mins. Add the peas and broad beans and cook for a further 5 mins until the penne is just tender. Drain and return to the pan.
- Add the olive oil, lemon zest and juice and spinach leaves. Toss together until the spinach starts to wilt.
- Add the feta and stir well.
- Season with freshly ground pepper (there’s no need to add salt as the feta is salty).