As we’ve indulged a little over the past couple of nights, tonight I want to make sure that we get a good hit of our 5 a day in our main meal to replenish those vitamins.
I’m going to make a very simple, quick pasta dish which you could pretty much throw any vegetables sitting in the fridge into – so long as you make sure you have the tomato sauce up to scratch. This will easily serve four, and again if you bulk it out with more vegetables it could stretch to six.
Pasta with Pancetta
200g button mushrooms
1 glass red wine
1 tin chopped tomatoes
1 bunch rosemary
1 bunch basil
500g fresh pasta, e.g. penne
Parmesan, to serve
1. Fry the pancetta gently in a wide saucepan until crisp, then tip in the chopped onion, sliced courgette and the whole mushrooms. Fry for a couple of minutes until the veg has started to soften, and then tip in the red wine.
2. Allow the red wine to bubble down little and then add the chopped tomatoes and rosemary. Put a lid on the pan, if you have one, and allow to cook gently.
3. Cook the pasta according to the packet instructions, then drain (reserving about half a cup of the starchy water).
4. Add the chopped basil to the pancetta and veg, season, then tip it all into a large pan with the pasta. Stir together until throughly mixed, then you are ready to serve topped with a generous pinch of grated parmesan.
A great, warming, nourishing meal.