What can I say? Lent didn’t quite go according to plan. The scales this morning have convinced me that I need to go back to the healthier version of me. This recipe kickstarts my first resolution, which is to eat meat just a couple of times a week.
1. Prepare your vegetables. Slice up the white of a leek, a clove of garlic, 3 smallish courgettes and 200g mushrooms. Prepare about 8 asparagus stalks and have a couple of tablespoons of peas at the ready.
2. Fry your leek and garlic in 3 tablespoons of good olive oil. Add some salt. Meanwhile, pop your pasta on to cook, presuming that you’re using dried pasta which takes 9 – 10 minutes.
3. Once the leek is nicely softened, add the mushrooms and courgettes and turn the heat up. Stir and allow to colour slightly. Meanwhile, grate the zest of a lemon, and chop about 6 mint leaves and a handful of fresh parsley.
4. When the pasta is 4 minutes from ready, add the asparagus and the peas to the pan, along with the juice of a lemon and some black pepper. Reduce the heat and pop a lid on.
5. When the pasta is ready and drained, add it to the vegetable pan with the fresh herbs, lemon zest and a good sprinkle of parmesan.
Feel free to suggest some more healthy recipes below.