Meal prep: pasta
Prep
20 mins
Cook
30 mins
Servings
1
Difficulty
Medium
Here's my go to pasta recipe when I want to eat well without spending hours in the kitchen. I've loaded it with fresh vegetables, lean protein, and wholemeal pasta, which is packed with fiber to keep you feeling full and satisfied. The beauty of this one is that it comes together in just 50 minutes from start to table, making it perfect for busy weeknights when you need something nourishing fast. Plus, the ingredients are simple staples you probably already have on hand, so it won't break the bank either.
Ella x
Ingredients
- 12 red onions halved and thinly sliced
- 150 gwholemeal penne
- 11 lemon zested and juiced
- 1 tbsprapeseed oil plus a little extra for drizzling
- 2 largegarlic cloves finely grated
- 30 gpack basil chopped(stems and all)
- 1½ red pepper sliced
- 11 salmon fillet
- 1 tspcapers
- 1big handful rocket
- 1 largecourgette sliced
- 11 skinless chicken breast fillet(thickly sliced (150g)
- 2 tsppesto
- 5 largecherry tomatoes halved(80g)
- 1 smallaubergine sliced then diced(about 275g)
- 5 largecherry tomatoes quartered(80g)
- 15 kalamata olives halved
Detail level
Instructions
- 1
Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
- 2
Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
- 3
When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
- 4
Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.
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