Ricotta, broccoli & lemon penne

Ready in under 30 minutes, this hearty main provides three of your five-a-day and packs in vitamin C, which is important to help support the immune system. The carbs from the wholemeal pasta can help post exercise recovery, too.

SERVES 2 PREP 10 mins COOK 17 mins EASY V

200g wholemeal penne 1 leek, washed and sliced 200g broccoli, cut into small florets

1 tbsp rapeseed oil

1 red pepper, deseeded, quartered and sliced

1 tsp finely chopped rosemary

1 red chilli, deseeded and sliced

3 garlic cloves, sliced 1 lemon, zested and juiced 3 tbsp ricotta

1 Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender. 2 Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.

3 Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta and some pasta water. Pile into bowls.

GOOD TO KNOW calcium • folate • fibre • vit c • iron • 3 of 5-a-day

PER SERVING 549 kcals • fat 14g • saturates 4g • carbs 73g • sugars 8g • fibre 17g • protein 23g • salt 0.1g