Penne with beans and goat's cheese
This dish takes just minutes to prepare, but tastes as though you spent hours preparing the wonderful infusion of flavours. The runner beans add fibre, folate and two antioxidants – vitamin C and beta-carotene – while the goat's cheese is a great source of calcium needed for good bone health.
Ingredients
Serves 4
Per portion: 476 kcal, 21g protein, 16g fat, 68g carbohydrate
350g penne
1 tbsp olive oil spread
1 red chilli, deseeded and finely chopped
Handful of fresh rosemary, chopped
250g runner beans, sliced
150g goat's cheese
2 tbsp toasted pine nuts
Freshly ground black pepper
Per portion: 476 kcal, 21g protein, 16g fat, 68g carbohydrate
350g penne
1 tbsp olive oil spread
1 red chilli, deseeded and finely chopped
Handful of fresh rosemary, chopped
250g runner beans, sliced
150g goat's cheese
2 tbsp toasted pine nuts
Freshly ground black pepper
Method
Cook the penne according to the manufacturer's instructions.
Melt the spread in a large pan, add the chilli and rosemary, and warm over a low heat for a few minutes. Turn up the heat and add the beans, cooking for approximately 4 minutes.
Drain the penne and add to bean mixture, crumble in the cheese and scatter over the pine nuts. Season with the pepper and mix well before serving.
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