Take a break FOR LUNCH

PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS

PREP 10 MINS COOK 25 MINS

SERVES 2 (AS A LIGHT MEAL)

150g Slendier SoyBean Spaghetti or 90g wholemeal spaghetti
1 tsp olive oil
1 red capsicum, finely chopped
250g zucchini, grated
2 cloves garlic, finely grated
Zest and juice of 1 lemon
1 cup basil leaves, finely chopped
15g pine nuts, toasted (see Cook’s Tip, below right)
1 Tbsp finely grated parmesan

1 Cook pasta in a large saucepan of boiling water for 10-12 minutes or until al dente. Drain, reserving some of the pasta cooking water.

Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the capsicum and cook, stirring occasionally, for 5