Three serves of vegetables

I don’t think I could process the complexities of healthy eating so I just go with 5 serves of vegetables and 2 serves of fruit every day. It’s pretty challenging, yes, to find healthy ways to eat more vegetables but here is my  go-to meal when I need to get some fibre in my system or just get rid of some leftovers.

Note: I am also the quite a lazy cooker so this is pretty much one-pot recipe (yes! Minimal washing-up.)

My basic pasta salad 

Ingredients

  • 1 can of Tuna in olive oil
  • 1/2 cup red capsicum
  • 1 cup shell pasta
  • 1 cup spinach
  • 1/2 cup of beans
  • 2 tbsp fetta
  • chilli powder to season
  • 3 tbsp tomato pesto paste
  • lemon wedges to serve

You can also throw in any leftover vegetables you have!

Method 

  1. Bring water to the boil in a medium saucepan. Add a pinch of salt and the pasta. Cook for 5 mins before draining.
  2. While waiting for the pasta to cook, dice the capsicum into 1 cm chunks. Feel free to also chop up any other stuff you’d like to add such as cucumber, mushrooms or avocado.
  3. Once the pasta has been cooked, boil the beans (I do this in the pasta pot because I’m lazy).
  4. Once the beans have been drained and have cooled, chop them into 2 cm pieces.
  5. Make sure the saucepan is free of water (as this would cause it to spit). On a medium heat, add the tuna and capsicum, stiring constantly.
  6. Add the spinach, pasta, pesto sauce and chilli (to your liking)
  7. When the spinach has wilted, add the chopped beans.
  8. Serve with crumbed fetta on top and a lemon wedge.

More Notes: this recipe is incredibly versatile as you can substitute many of the vegetables and you can also substitute the tuna for seasoned chicken, pork left overs or even fried tofu to make this meal vegetarian. If you do however, make sure you add a tablespoon of olive oil to the saucepan before adding your meat/tofu.

So there you have it! A delicious way to get 3 out of 5 of your daily intake of vegetables. Hope you enjoy!

Love, Annette

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