bean Tuscan-style pasta

INGREDIENTS

200g pappardelle pasta Calorie-controlled cooking spray

200g cherry tomatoes, halved

1 garlic clove, crushed

150g young leaf spinach

Grated zest and juice of ½ lemon

200g drained and rinsed cannellini beans

25g stale white bread

Small handful fresh at-leaf parsley, leaves picked and roughly chopped, to serve

1 tsp chilli akes, to serve

METHOD

Bring a pan of water to a boil, add the pasta and cook to pack instructions, until al dente. Drain, reserving 125ml of the cooking water.

Meanwhile, mist a large pan with cooking spray and set over a medium-low heat. Add the tomatoes and garlic and cook, stirring, for 5 minutes until softened.

Add the spinach and lemon juice, then cover and cook for 2 minutes, until the spinach has just wilted. Remove from the heat and stir in the beans. Cover and set aside.

While the pasta and veg are cooking, blitz the bread in a mini food processor to a crumb. Mist a non-stick pan with cooking spray and toast the breadcrumbs for 1-2 minutes over a medium heat, until crisp and golden. Season well, then stir through most of the lemon zest.

Toss the pasta with the veg and bean mixture, adding the reserved pasta cooking water to loosen, if needed. Divide between bowls then garnish with the breadcrumbs, remaining lemon zest, parsley and chilli akes to serve.