SERVES 1
PER SERVING
398 CALORIES
6.9G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 20 MINUTES
85g (dry weight) pasta
1 vegetable stock cube
low-calorie oil spray
1 red chilli, deseeded and sliced
1 garlic clove, crushed
juice and grated zest of ½ lemon
1 tablespoon chopped sun-blush tomatoes
handful of rocket leaves.
1 tablespoon grated Parmesan
1 Cook the pasta in a pan of boiling water with the vegetable stock cube.
2 Meanwhile, heat a non-stick frying pan and lightly spray with oil spray. Add the chilli and garlic and cook until soft. Stir in the lemon juice and zest, the sun-blush tomatoes and rocket and heat through.
3 Drain the pasta and return to the pan. Add the sauce and Parmesan, toss well and transfer to a serving plate.
TIP You can substitute 100g canned chopped tomatoes for the sun-blushed ones