* add 5 and half syns if not using the vegetarian parmesan-style cheese as a Healthy Extra
1 vegetable stock cube
Grated zest of 1 lemon
7oz/198g baby courgettes, sliced
7oz/198g button mushrooms
7oz/198g baby carrots, halved
7oz/198g frozen peas
12oz/340g dried pasta shells
A handful of fresh chives, finely chopped
A handful of fresh basil, finely chopped
Salt and freshly ground black pepper
4oz/113g vegetarian parmesan-style cheese, grated
1. Put the stock cube and lemon zest in a large, deep pan with 284ml boiling water. Add the courgettes, mushrooms and carrots, and cook, uncovered, on a rapid simmer for 10 minutes, stirring occasionally. Add the peas and cook for a further 5 minutes.
2. Meanwhile, cook the pasta according to the packet instructions, then drain.
3. Add the drained pasta and the herbs to the vegetables and stir well. Season to taste. Divide between four warmed bowls and serve topped with grated parmesan-sytle cheese.