Use up leftover ratatouille to make a substantial vegetarian lunch that’s quick to prepare and also super healthy, providing all five of your five-a-day
- 100g wholewheat penne
- leftover ratatouille (½ quantity)
- 6 Kalamata olives, sliced
- 2 tsp balsamic vinegar
- 2 handfuls rocket
Cook the pasta following the pack instructions, then drain and toss with the ratatouille (you could use the recipe from our Herb & garlic pork with summer ratatouille), olives and vinegar. Spoon into a container and top with the rocket. Toss the rocket through just before eating.