Big bowls of pasta may be loaded with lot's of carbs. However, you can still enjoy a delicious pasta dish that is satisfying and balanced by adding lots of extra vegetables and packing in the flavour. A great dish to make for lunch so your ready and fuelled for that night time run or monster training session.
Ingredients (Serves 2)
50g per person of wholewheat pasta of your choice
1 packet thick cut bacon or a gammon steak
1 red onion
1 clove garlic
1 cup frozen peas/broad beans
2 tomatoes chopped
4 anchovy fillets
1 head broccoli
1 courgette, grated
Capers
Pinch herbs de provence
Chopped parsley to garnish
Method
First start boiling the pasta in plenty of salted water. It really is worth weighing it out so you can control portion size
Fry off the bacon cut into large chunks, discard any fat. Set aside
Finely chop the onion and fry with the 4 anchovy fillets. They will ‘dissolve' and add depth of flavour to your pasta
Add the garlic, tomatoes and grated courgette and herbs de provence
Place the frozen peas/beans and broccoli in the pasta pan for the last few minutes of cooking
Drain the pasta and add to the pan with the sauce
Add 1 teaspoon of finely chopped capers
Mix everything together and garnish with freshly chopped parsley to serve
