Am I the only one who found the first work day after the Christmas break a bit of a shock to the system?

I'm defintely craving something simple and tasty For dinner this evening. This Leek and Broccoli Linguini is a perfect Monday night meal. It's packed full of healthy, green vegetables and has the carbs from the pasta and the creamy parmesan sauce for comfort.

INGREDIENTS

300g Linguini

1 Leek

Half a Head of Broccoli

2 Eggs

40g Parmesan

1 Teaspoon Oregano

1 Teaspoon Basil

1 Teaspoon Corriander

1 Teaspoon Garlic Puree

Garlic Infused Olive Oil

METHOD

Put a pan of salted water on to boil. Once it reaches a rolling boil add the linguini.

Finely slice the leek and broccoli. Place the vegetables into a frying pan, over made in heat, with the herbs and a slosh of garlic oil.

Fry vegetables for several minutes until soft, with some colour.

While the vegetables are cooking crack the eggs into a small cup and grating the parmesan cheese mix them and parmesan together.

Take a ladel full of the pasta water and add it to the frying pan.

Drain the linguini and add it to the frying pan.

Pour the egg and parmesan mixture over the linguini and vegetables.

Toss everything together until the eggs are cooked through, then serve hot.

Enjoy!