Super-quick to make, this pasta is delicious hot or as a cold salad, and will provide two portions of your five-a-day fruit and veg intake.

PREPARATION TIME: 15 MINUTES

COOKING TIME: 10 TO 12 MINUTES

SERVES 4

|^ EASY / PREPARE AHEAD

400g (14oz) penne pasta

2tbsp olive oil

2 garlic cloves, crushed

250g (9oz) cherry tomatoes, halved

200g (7oz) spinach

2 ready-cooked chicken breasts, thinly sliced

50g (2oz) pine nuts, toasted

juice Vi lemon

1 Cook the pasta according to the pack instructions. Five minutes before the end of the cooking time, heat the oil in a separate pan and fry the garlic for 1 minute to soften. Add the cherry tomatoes, spinach and chicken slices, season well with salt and freshly ground black pepper and toss gently until the spinach is wilting and the tomatoes are beginning to soften. Stir the pine nuts through.

2  Drain the pasta, then toss through with the tomatoes and spinach and squeeze over the lemon juice. Serve immediately with an extra glug of olive oil, or leave to cool and serve as a salad. It will keep In the fridge for up to 24 hours.

Per serving: 640 calories. 22g fat (3g saturated), 79g carbohydrate