Instructions: 1. Boil the pasta in a large pan for 8 minutes.

2. Divide the broccoli into tiny florets and cut the pepper up into 1/2 inch (1cm) squares.

3. Put the two in a basin.

4. Drain the water from the pasta over the vegetables and leave them for 2 minutes.

5. Drain the vegetables.

6. Toss the pasta and vegetables with the oil.

NOTES : The broccoli and pepper retain both their colour and crisp texture when given just a brief blanching. This dish would go well with a meaty casserole, or a fish dish with sauce. As a supper dish on its own, it should be sprinkled liberally with grated low-fat hard cheese.

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