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Pasta lunch pot

Calories per serving 355.

ingredients

serves 2.
125 g (4 1/2 oz) pasta shapes such as shells or bows
low fat cooking spray
1 red pepper, de-seeded and diced
100 g (3 1/2 oz) courgettes, diced
4 spring onions, sliced
2 celery sticks, sliced thinly
110 g (4 oz) button mushrooms, halved
50 g (1 3/4 oz) canned sweetcorn, drained
2 tablespoons low fat mayonnaise
2 tablespoons O% fat Greek style plain yogurt
1 teaspoon finely grated lemon zest
salt and freshly ground black pepper

method

1. Bring a large saucepan of lightly salted water to the boil and add the pasta.

2. Cook for 8 - 10 minutes until tender, drain well and refresh under cold running water Set aside.

3. Meanwhile, spray a large non stick frying pan with low fat cooking spray and add the pepper, courgettes, spring onions, celery and mushrooms.

4. Cook, covered, for 5 minutes, and then remove the pan from the heat and add the sweetcorn.

5. Mix together the mayonnaise, yogurt, lemon zest and seasoning, and fold this into the pasta.

6. Add the vegetables and mix well.

7. Spoon the pasta mix into a container with a tight fitting lid and chill until required.

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