This recipe is easy and tasty, perfect for a balmy summers night. The leftovers also keep well and make for a tasty lunch the next day.
This recipe is also low in sodium and therefore healthy for your heart. It also contains a rich source of fibre, it is rich in ‘healthy’ fats and is damn right delicious!
- 300g dried white or wholemeal spaghetti
- Handful/bunch of basil leaves, chopped finely
- ~1/3 cup olive oil (in total)
- 1 tbsp red wine vinegar
- Garlic, 1 clove finely chopped/minced
- 2x 250g punnets of cherry tomatoes
- 4 cups of chopped mushrooms
- 4 cups of baby spinach
- Pepper, to taste
- Cut cherry tomatoes in half, chop up mushrooms into smaller edible portions (if large), finely chop basil leaves and mince or finely chop up garlic clove.
- Drizzle olive oil in a large frying pan and heat. Once hot, add tomatoes, mushrooms and garlic and cook on low for 2-3 minutes. Drizzle the red wine vinegar and more of the olive oil over the cooked tomatoes and mushrooms.
- Add Baby spinach to the frying pan, drizzle with olive oil and cook until the spinach has welted from heat (~1-2 mins max)
- Boil 1 saucepan of water, cook dried spaghetti according to packet instructions.
- Toss cooked tomato mixture into the spaghetti, drizzle final volume of olive oil on the mixture. Add pepper to taste, and serve!
*note that the majority of olive oil should be used in the cooking process, and only the equivalent of 1-2 tbsps is needed in the final step (this is my preference however it is up to you, if you enjoy the flavour of raw Olive oil you may want to use more in the final step instead of during the cooking process)
|Nutrients||Per serve (~435 g- large serve!)||Per 100g|
|Energy (kJ/cal)||2094 kJ/ 499 cal||481 kJ/ 115 cal|
|Total Fat (g)||20.4||4.7|
|Saturated Fat (g)||3.2||0.7|
|Dietary Fibre (g)||16||3.7|
Hope you all enjoy this one!