Ingredients

400g dried tagliatelle

400g cherry tomatoes

2  garlic cloves, crushed

160g baby spinach

3  tbsp fat-free natural fromage frais

Zest and juice of 1 unwaxed lemon, reserving some zest to serve

Small pack fresh basil, roughly chopped, reserving some whole leaves to serve

Method

1.           Preheat your grill to high.

2.           Cook the tagliatelle according to the pack instructions and drain, reserving a small cupful of the cooking water.

3.           Add the spinach to the tagliatelle with 2-3 tbsp of the reserved cooking water and stir through to wilt slightly. Stir in the tomatoes, fromage frais, lemon zest and juice and basil. Divide between 4 bowls, then scatter over the reserved lemon zest and basil, and add a twist of black pepper to serve
Meanwhile, put the tomatoes on a non-stick baking tray and season lightly. Grill for 4-5 minutes, until starting to char and blister, then tip into a bowl with the garlic and toss gently.