Calories: 334 Preparation: 10 mins Cooking: 10 mins Serves: 10
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
1 (85g) bag watercress
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