- 400 g ready to roast Mediterranean vegetables
- 200 g farfalle pasta
- 4 tbsp lighter garlic and herb soft cheese
- 100 g finely sliced lean ham, cut into strips
- 100 g baby leaf spinach
Preheat the oven to 180ºC, fan 160ºC, gas 4. Roast the vegetables according to the pack instructions.
Meanwhile, bring a large pan of water to the boil and cook the pasta according to the pack instructions. Drain the pasta, run under cold water until cool, then return to the pan.
Add the cooked vegetables to the cooled pasta, then stir through the soft cheese and ham. Leave to cool completely.
Stir through the spinach and pack in a small, airtight container to take for lunch.