Ingredients:

1 pkt whole wheat penne pasta (500g)
4 c broccoli florets
2 T cold pressed olive oil
4 cloves garlic, chopped finely
1 medium onion, thinly sliced
1 medium green capsicum, thinly sliced into long strips
1 medium red capsicum, thinly sliced into long strips
375g sliced mushrooms
2 medium zucchinis, sliced into long strips
½ c water
3 t chicken style powder (Massel)
2 large tomatoes, diced
4 c fresh spinach leaves, chopped roughly
1 T grated fresh lemon rind
1 t salt
2 dashes of cayenne pepper
¼ c fresh basil, roughly chopped — to garnish

Method:

1. Cook pasta according to package directions. 
   
2. Add broccoli in the last 2 minutes of cooking time. 
   
3. Drain pasta and broccoli well. 
   
4. Set aside in a large bowl.
   
5. In a large frypan, add 1 T oil.
   
6. Sauté garlic, onion, capsicum and mushrooms over medium heat till onion and capsicum are tender, about 2-3 mins.
   
7. Add zucchini and continue to sauté for another 2 mins.
   
8. Add water, chicken style powder and salt. 
   
9. Cook for another minute.
   
10. Reduce heat. 
    
11. Add tomatoes and cook 5 more minutes, stirring frequently.
    
12. Stir in spinach. 
    
13. Cook till spinach is tender. 
    
14. Add the pasta and broccoli and toss well.
16. Drizzle with remaining oil and lemon rind.
18. Garnish with basil leaves.

Serves 8