Roasted vegetable and watercress linguine

Calories: 334  Preparation: 10 mins  Cooking: 10 mins  Serves: 10

Ingredients

1 red pepper, deseeded and chopped

1 yellow pepper, deseeded and chopped

1 red onion, chopped

30ml/2tbsp olive oil

100g/4oz chestnut mushrooms, halved

2 courgettes, chopped

2 cloves garlic, crushed

2 tbsp pine nuts

225g/8oz linguine

1 (85g) bag watercress

Method

Preheat the oven to 220C/Fan 200C/400F/Gas Mark 7. Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 mins.

Add the mushrooms, courgettes and garlic, toss well and roast for a further 10 mins. Add the pine nuts and return to the oven for a final 5 mins until the pine nuts are golden and the vegetables tender and lightly charred.

Meanwhile, cook the linguine in boiling water for 5 mins or according to packet instructions. Drain well. Toss the hot vegetables into the pasta along with the watercress. Serve immediately with a sprinkling of freshly ground black pepper.

Fat: 10.9g  Saturated Fat: 1.4g  Carbohydrate: 51.1g  Protein: 11.2g  Fibre: 4.8g  Salt: 0.06g