This is a great recipe to use up any leftover cooked pasta. Ensure any spare pasta is cooled under running water, then drizzle with a little olive oil and store in the fridge to prevent it sticking together.

Ingredients

• 3 tbs olive oil
• 3 tbs white wine vinegar
• 1 tsp Schwartz Rosemary
• 1 tsp Schwartz Thyme
• ½ tsp Schwartz Garlic Granules
• ½ tsp Schwartz Oregano
• ½ tsp Schwartz Basil
• ½ tsp Schwartz Sea Salt Mill
• 250g (9oz) penne pasta, cooked and drained
• 50g (2oz) baby spinach leaves
• 250g (9oz) baby plum tomatoes, halved
• 100g (4oz) light mozzarella cheese, torn
• 2 tsp Parmesan cheese, grated

Method

STEP 1Mix the oil, vinegar, Rosemary, Thyme, Garlic Granules, Oregano, Basil and Sea Salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.

STEP 2Add the tomatoes and cheeses and mix well.

STEP 3Serve warm or at room temperature.

Nutrition per serving

375 kcalories, protein 11.5g, carbohydrates 48g, fat 18g, saturated fat 7.1g, fibre 3.9g, salt 0.7g,

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This recipe uses

Rosemary

Thyme

Garlic Granules

Oregano

Basil

Sea Salt Mill