Time to make: 15 mins
Total cost: $19.72 / $4.93 per serve
- 160g penne
- 2 cups chopped spinach
- 1 cup broccoli florets
- 1 cup Tomato sauce base
- 1 bunch basil, leaves torn
- 1 lemon, zested
- 400g cooked, shredded chicken breast (use leftovers or store-bought)
- 4 tablespoons freshly grated parmesan or pecorino cheese, to serve
Step 1 Cook penne in a large pot of boiling water according to packet directions.
Step 2 Add spinach and broccoli during the last couple of minutes of cooking time.
Step 3 Drain pasta and vegies, reserving 1/3 cup of the cooking water. Transfer pasta and vegies back to the saucepan. Stir through Tomato sauce base, basil, lemon zest and chicken (if the pasta is thick and gluggy, use reserved cooking water to loosen it a bit).
Step 4 Divide pasta between bowls, top with grated cheese and serve immediately.
Serve with salad.