PASTA SICILIANA

Serves 2 Calories 460

Ingredients 1 medium onion, chopped

1 clove garlic, crushed

2 medium tomatoes, chopped

1 green pepper, deseeded and chopped

4 mushrooms, sliced

½ medium courgette, sliced

200g tin of chopped tomatoes

100g wholewheat pasta

1 tbsp fresh basil (optional)

1 x 400g can kidney beans, drained

1 tbsp rapeseed oil

Method Cook the pasta according to packet instructions Heat the oil in the pan on medium heat and cook the onion and garlic, stirring until the onion is soft Add the courgette, mushrooms, peppers, fresh tomatoes and cook until the vegetables are tender, stirring occasionally Stir in the tinned chopped tomatoes. Simmer, uncovered for a few minutes until the mixture thickens slightly Add the kidney beans and cook until warmed through Drain the pasta and toss the vegetables through it Serve topped with chopped basil, if using