Pasta never makes me feel full or bloated, if it is predominantly vegetable. We do cheat a bit and add a bit of bacon and, of course, the parmesan to finish.
But this still makes for a light, but filling and delicious meal, and you won’t feel like someone has inserted a bicycle pump down your throat for the previous half an hour. If you are in a bloating phase, then leave out the bacon and go easy on the cheese.
1/2 onion – chopped
3 garlic cloves – crushed
1/2 red chilli – chopped
1/2 green chilli – chopped
A good slurp of olive oil
2 rashers of bacon -sliced
1/2 leftover red pepper – chopped finely
1 oldish zucchini, cut out soft bits- chop into chunks
1 generous pinch of Oregano
Old tomatoes as many as you have (including cherry tomatoes) – chop
Leftover green beans -cut into four centimetre lengths
1 vegetable stock cube
Leftover olives – chopped (and the oil they are in)
2 tablespoons of tomato paste
1/2 packet linguini
1 handful of spaghetti (or whatever pasta you have)
Brown the bacon, onion, garlic and chilli in the olive oil with black pepper – maybe 5 minutes
Put on pot of boiling water with oil and salt.
Add red pepper, zucchini, oregano & tomatoes to the garlic, onions, bacon and chilli – stir for another 5 minutes.
Add green beans. Add olives and stock cube and water. Add tomato paste.
Leave to simmer for 10-15 minutes.
Just before serving add rocket or spinach.
When water boils add spaghetti and cook for 16-18 minutes.
Serve with lashings of parmesan of course.