Today's recipe calls for corn, spinach, cherry tomatoes, bell pepper and onions. It includes chicken, but you can substitute ...

We could eat this no-fuss veggie pasta bake every week. It's packed full of your 5-a-day and easy to make. Minimise washing up by making the sauce in the roasting tin that you bake the pasta in.

Roast the Vegetables. Line two baking sheets with parchment paper. Place the red onion, red and yellow bell peppers, and ...

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remove alternating strips with a swivel-bladed vegetable peeler, leaving half of the skin intact. In a large pot of boiling salted water, cook the pasta until it is al dente, about 10 minutes.

Cut in half; remove and discard seeds. With fork, gently scrape squash to pull apart spaghetti like strands. Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook ...