200
g Pasta del Poeta Whole-wheat Penne
80 g mussels (tinned)
50 g tomatoes
30 g courgettes
20 g fresh spinach
parsley, garlic, anchovy fillets
2 tablespoons olive oil
lemon juice
salt, pepper
10 g Parmesan cheese, shaved thinly |
Add
the washed and diced tomatoes, courgettes and shredded fresh
spinach to the tinned mussels and stir. Add the chopped parsley,
garlic, anchovy fillets, olive oil and lemon juice. Season
with salt and pepper. Gently combine the sauce and the hot
pasta, garnish with Parmesan cheese and serve. |
