500g dried wholemeat penne pasta
200g green beans
10 lean meat chipolata frankfurters
200 g catch mushrooms
2 little red capsicum
310g can corn
225g cherry tomatoes
100g child spinach
5 teaspoons olive oil
4 tablespoon lemon juice
Cook the pasta in a large pan of boiled and bubbled, salted water, emitated parcel bearings, until soften. add beans for most recent 3 min.
Flush it under on an icy water.
at the same time, heat the non-stick pan on a medium-high hotness.
add frankfurters. Cook for 8 minutes.
transfer it to a plate lined with table napkins. Cut the corner to the corner into a thick cut.
place the mushroom and capsicum. Cook and mix for 5 minutes
add the mushroom mixture, frankfurter, corn, tomato, spinach, oil and lemon juice to pasta. you may season it with salt and pepper as you desired.