Pasta with veg and creamy tomato sauce

Serves 2

250g dried pasta shape

2 TBSP olive-oil margarine
1 bunch fresh spinach, shredded
250g mushrooms, sliced
1 courgette, sliced
4 tomatoes, chopped
4 TBSP double cream
Parmesan and black pepper to garnish

1. Fry the mushrooms in the margarine in a non-stick saucepan for 3-4 minutes. Add the courgettes and fry for a further 3 minutes.

2. Add the spinach and tomatoes and cook for another 3-4 minutes. Stir in the cream and season to taste.

3. Meanwhile, cook the pasta 'al dente'.

4. Serve into warm bowls and sprinkle with Parmesan and pepper.