This is a lovely fresh summer meal. The pasta makes it filling, while the mixture of vegetables really appeals to the taste buds. The meal is low in fat, as turkey is a very lean meat (use skinless turkey) and the vegetable mixture contains virtually no fat. If you are watching your weight, one of the easiest ways to reduce your fat intake is to "fry" with water rather than oil. This method is fiddlier than using oil, but far better for you. To do this you will need to keep adding very small amounts of water to the frying pan as you cook the food. When the water hits the pan is will form bubbles of steam, which act as a lubricant between the pan and the food. To ensure that this layer of steam remains, you will need to add small amounts of water almost continually. The quantities shown here serve 2.

Ingredients

• 1 Onion, chopped
• 2 cloves Garlic, finely chopped
• 200g, Turkey breast, cubed
• 1/2 Aubergine, cubed, salted and drained
• 1/2 Courgette, sliced
• 75g Mushrooms, thickly sliced
• 200g Dried pasta
• 100g Cherry tomatoes, quartered
• 40g Black olives, pitted
• Juice of 1 lemon
• 2 Vegetable stock cubes

Method

1. Lightly fry the onion and garlic until they have softened, either using oil (herb-infused if you've got it!) or water as described above.
2. Add the turkey, and continue to fry over a high heat until the turkey has started to brown and is cooked through.
3. Add the aubergine, courgette and mushrooms and continue to fry.
4. Cook the pasta according to the instructions on the pack.
5. When the pasta is cooked, add the turkey mixture to the drained pasta and add the remaining ingredients.
6. Mix well and serve immediately.