1 hot vegetable stock
400g tin chopped tomatoes
100g thin spaghetti,broken into short lengths
350g frozen mixed vegetables
4 tbsp pesto
Drizzle of olive oil
Coarsely grated vegetarian Parmesan-style cheese, to serve
1-Bring the stock to the boil with the tomatoes,then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil.
2-Simmer for 2 mins until everything is cooked. Serve in bowls drizzled with pesto and oil, sprinkled with Parmesan.
Breaking spaghetti :
The easiest way to break the spaghetti is to wrap it in a clean tea towel and, holding it with both hands, bash it against the side of a table to break it into small pieces.
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