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Health and Nutrition

M&S Health & Nutrition

Vegetable Penne

Vegetable Penne

Serves 4


- 320g Gluten free penne
- 120g Frozen petit pois
- 240g Broccoli florets cut in half
- 340g Runner beans
- 50g Pumpkin seeds
- 40g Jar black tapenade
- 1 jar (260g) Grilled artichokes, sliced in two, oil reserved
- 1 70g individual Goats cheese
- Half Lemon, juiced


  1. Drop the penne into boiling salted water.
  2. Meanwhile, toast the pumpkin seeds in 30g of the artichoke oil. Once they have begun to colour and pop, add the artichokes, and allow them to brown lightly.
  3. After 4 minutes, drop the runner beans into the pasta pan. Cook for a further three minutes, and then drop in the broccoli and the peas. Return to the boil.
  4. Drain the pasta and vegetables. Return to the cooking pan and add the goat’s cheese, tapenade, and the artichoke mixture. Stir to combine, season with black pepper and the juice of half a lemon.
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