SERVES 1 PREP 10 mins COOK 15 mins EASY
75g wholemeal spaghetti 2 anchovies, in oil
1 fat garlic clove, finely chopped
1 tbsp olive oil
½ tsp smoked paprika
1 small courgette, cut into cubes
100g cherry tomatoes, halved large handful rocket ½ lemon, juiced
1 Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions.
2 Meanwhile, cook the anchovies and garlic in a frying pan with the oil, until the anchovies have broken down. Add the paprika and courgette, then cook for 5 mins until the courgette is mostly softened. Tip in the cherry tomatoes and turn up the heat a little so they begin to burst.
3 Transfer the pasta straight to the frying pan using tongs (a little water will help create a smooth sauce). Take the pan off the heat, add a good grinding of black pepper and a squeeze of lemon juice to taste, then toss through the rocket. Mix everything to combine and pile into your bowl.
GOOD TO KNOW healthy • low cal • folate • fibre • vit c • iron • 3 of 5-a-day PER SERVING 436 kcals • fat 15g • saturates 2g • carbs 53g • sugars 5g • fibre 12g • protein 17g • salt 0.9g