1 small head of broccoli (florets only)
200g dried penne wholewheat pasta
2-3 tbsp pesto (either basil or sun-dried tomato)
1⁄2 cup baby spinach
1⁄2 cup cherry tomatoes, chopped into quarters
1-2 tbsp parmesan cheese (optional)
1. Bring a large pan of water to the boil before adding the pasta. Cook according to
2. When the pasta is al dente (it still has some bite left in it) drain and stir in the pesto,
spinach and cherry tomatoes until well combined. The heat will start to wilt the spinach
after a couple of minutes.
3. To serve, decant into bowls and top with a sprinkling of parmesan.