Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
“I turned 50 this year, and that shift from one decade to another really gave me a moment to pause and reflect on my own health, to think about what I need to do to get myself in the best shape for the future. In turn, it inspired me to write this book, to share all the knowledge and insights I’ve garnered over the years, and to help you on your own health journey in the most authentic way I can, which is through delicious, abundant, joyous, beautiful food. Because, let’s face it, we’ve all got to eat!
What I've come out with is this trusted companion that can be used for life. Whether that's every day of the week, or simply dipping in and out of it as you choose, you can be confident that you're doing something positive for your health. This book will help you build a celebratory relationship with food, safe in the knowledge that every time you cook from it, you're making a good choice” – Jamie Oliver
Serves 1
Total time: 13 minutes
2 of your 7-a-day
INGREDIENTS
olive oil
1 clove of garlic
1 fresh red chilli
200g passata
½ x 400g tin of chickpeas
125g fresh lasagne sheets
30g rocket
20g Parmesan cheese
optional: extra virgin olive oil
METHOD
1. Boil the kettle. Put a 28cm frying pan on a medium-high heat with ½ a tablespoon of olive oil. Peel the garlic and finely slice with the chilli, reserving a little chilli for garnish, then add to the pan and fry until lightly golden.
2. Tip in the passata, add the chickpeas and half the juice from the tin, and let it bubble for 2 minutes, stirring occasionally, while you slice the lasagne sheets into 2cm strips. Roughly chop most of the rocket, reserving a few leaves.
3. Scatter the chopped rocket and the pasta into the pan, then pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nicesauce, stirring regularly. Turn the heat off and season to perfection.
4. Scatter over the reserved rocket and chilli, finely grate over the Parmesan andfinish with a kiss of extra virgin olive oil, if you like.
NUTRITION
|
ENERGY |
FAT |
SAT FAT |
PROTEIN |
CARBS |
SUGARS |
SALT |
FIBRE |
|
411 kcal |
15.7g |
5.5g |
18.4g |
46.9g |
10.4g |
0.6g |
4.4g |
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