Pasta with vegetables

Cook the pasta until just al dente, and fry or roast the vegetables separately so they keep their colour and bite. Toss them together at the end with a spoonful of pasta water, olive oil and lemon juice.

Courgette, aubergine, peppers, cherry tomatoes and mushrooms all work well. Cut them into similar-sized pieces; roast firmer vegetables at 220 °C until browned, then add quick-cooking spinach or peas near the end.

Yes: simmer chopped vegetables such as courgette, peas and tomatoes with pasta in a wide pan, adding water or stock gradually and stirring often. Keep aubergine and peppers for roasting or frying first, as they need more browning than a one-pan method gives.

Cool it promptly, refrigerate in a covered container and eat within three days. Reheat until steaming hot throughout; add a splash of water if the pasta has dried out.

Tomato sauce, pesto, garlic and olive oil, or a little lemon and grated cheese pair naturally with it. It can be served as a warm pasta primavera, or chilled as a pasta salad with herbs and a sharp dressing.

You can, though the pasta and watery vegetables may soften after thawing. Freeze in meal-sized portions, thaw in the fridge and reheat thoroughly; roasted peppers, peas and tomato sauce usually hold up better than courgette.

The listed version with vegetables has 101 kcal per 100 g, compared with 136 kcal per 100 g for pasta with vegetables and white sauce. The sauce adds fat, while recipes and serving sizes can differ.

Whole-wheat pasta has 3.11 g of fibre per 100 g, compared with 1.3 g in pasta with vegetables. Adding beans, peas or extra vegetables can make a vegetable pasta dish more filling and boost its fibre.