Recipes
Roasted broccoli pasta salad
This quick and easy meal for one is packed with vegetables, providing three of your 5-a-day.
This quick and easy meal for one is packed with vegetables, providing three of your 5-a-day.
Cook: 25 Mins
Serves: 1
Price: £1.50 per serving
Nutritional Information
Each 615g serving contains
Energy
2546kj
609kcal
2546kj
609kcal
30%
Fat
19.7g
19.7g
Med
28%
28%
Saturates
4.9g
4.9g
Med
25%
25%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
0.62g
0.62g
Med
10%
10%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
414kj/99kcal
Typical energy values per 100g:
414kj/99kcal
Ingredients
100g broccoli florets, cut into bite-sized pieces
4 cherry tomatoes, halved
1 tbsp olive oil
75g pasta, such as farfalle
220g can Napolina Cannellini Beans, rinsed
50g ready-washed baby spinach
1 tsp white wine vinegar
1 tsp wholegrain mustard
15g Parmesan, grated
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the broccoli florets, tomatoes and 1 tsp of the olive oil in a roasting tin and toss well.
2
Roast in the oven for 10 minutes, or until the broccoli is just starting to turn crisp at the 'flowery' end, and the tomatoes are slightly softened.
3
Meanwhile, bring a large pan of water to the boil. Add the pasta, stir once, then return to the boil and cook according to the pack instructions. Drain well.
4
In a large bowl, mix the pasta with the cannellini beans. Stir the spinach leaves through while the pasta is still warm - the heat will wilt them a little without getting overcooked. Set aside.
5
Make a dressing by whisking together the remaining olive oil with the white wine vinegar and mustard. Stir the roasted veg through the pasta and add the dressing. To serve, sprinkle over the grated Parmesan.