Pasta Primavera with lemon and chives

Serves 4

Time: 25 minutes

Syns: Extra Easy Free 

* add 5 and half syns if not using the vegetarian parmesan-style cheese as a Healthy Extra

Ingredients

1 vegetable stock cube

Grated zest of 1 lemon

7oz/198g baby courgettes, sliced

7oz/198g button mushrooms

7oz/198g baby carrots, halved

7oz/198g frozen peas

12oz/340g dried pasta shells

A handful of fresh chives, finely chopped

A handful of fresh basil, finely chopped

Salt and freshly ground black pepper

4oz/113g vegetarian parmesan-style cheese, grated

Method

1. Put the stock cube and lemon zest in a large, deep pan with 284ml boiling water. Add the courgettes, mushrooms and carrots, and cook, uncovered, on a rapid simmer for 10 minutes, stirring occasionally. Add the peas and cook for a further 5 minutes. 

2. Meanwhile, cook the pasta according to the packet instructions, then drain.

3. Add the drained pasta and the herbs to the vegetables and stir well. Season to taste. Divide between four warmed bowls and serve topped with grated parmesan-sytle cheese.