INGREDIENTS (SERVES 1) • 200g pasta of your choice • Pinch of salt • 1 tbsp. olive oil • 1 brown onion • 2 garlic cloves • 400g tinned chopped tomatoes • 80g broccoli • 100g frozen peas • 1 tbsp. mascarpone • 2 tbsp. fresh parsley • Grated cheese of choice (optional, about 100kcal extra) 1. Bring a large pan of water to the boil and add a pinch of salt. Cook the pasta according to packet instructions, then drain and set aside. 2. While the pasta is cooking, heat olive oil in a frying pan over a medium heat. Finely slice the onion, chop the garlic, and gently fry for around 3 minutes until softened. 3. Add the chopped tomatoes and leave to simmer for 10 minutes, stirring occasionally. 4. Add the broccoli to the tomato sauce and cook until tender. Stir in the peas and mascarpone and allow to simmer for another 2 minutes. 5. When the sauce is ready, toss in the pasta, ensuring it is well coated. 6. Sprinkle with fresh parsley, top with grated cheese (if using) and serve immediately. METHOD 31
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