Lunch Box Pasta - '23

• • Roasting pan

  • Sharp knife

  • Spatula/spoon

• 1 large head of Broccoli, cut into small florets

• 0.5 cup (70g) Black Olives

• 0.33 cup (75g) Sun-dried Tomatoes (jarred in oil)

• 1 Tablespoon of oil from the Sun-dried Tomatoes

• 0.5 teaspoon of salt

• 7oz (200g) penne pasta

• Zest and juice of 1 lemon

• 2 Tablespoons of Olive Oil

• Salt and Pepper to taste

1) Preheat oven to 400˚F. Mix broccoli florets, olives, sun-dried tomatoes, salt and oil from the sun-dried tomatoes in roasting pan and roast in the oven for 25mins.

Note: stir the veg halfway through roasting time to make sure they are thoroughly cooked.

2) While roasting, bring a pot of salted water to a boil, add in the pasta and cook per package instructions (generally around 10mins)

3) Once cooked, drain the pasta while reserving a few tablespoons of the cooking water for later.

4) Toss the penne with the vegetables when they have finished roasting. Mix in the reserved pasta water, lemon zest & juice and olive oil. Salt and pepper to taste.