For a simple dish that's easy to make and may encourage the kids to enjoy eating more greens. Try this pasta with vegetables in a herb sauce for a dinner even non-veggies will love!



Ingredients

• 250g dried pasta shapes
• 1tspn vegetable oil
• 1 bunch spring onions, trimmed and chopped
• 100g sugar snap peas or fine green beans, sliced
• 200g broccoli, broken into small florets
• 1 red or yellow pepper, de-seeded and chopped
• 75g frozen peas, thawed
• 12 cherry tomatoes, halved
• 200g tub low-fat soft cheese with garlic and herbs
• 50ml semi-skimmed milk
• 1tspn finely grated lemon zest

Method:

1. Cook the pasta in lightly salted boiling water for 10-12 mins, or according to pack instructions, until just tender.
2. Meanwhile, heat the vegetable oil in a large non-stick frying pan or wok, brushing it over the surface. 
3. Add the spring onions, sugar snap peas or green beans, broccoli and red or yellow pepper and stir-fry for 3-4 mins or until softened. 
4. Stir in the peas, then turn off the heat.
5. Drain the cooked pasta, reserving 2tbsp of the cooking water. 
6. Return this cooking liquid to the saucepan and add the low-fat soft cheese, milk and lemon zest. Heat, stirring with a whisk, until hot and smooth.

Tip the pasta and cooked vegetables into the sauce and stir gently for 1-2 mins to heat through.