This recipe by Lucy and Lentils is tasty, filling, and it couldn’t be quicker to make.
Perfect for batch cooking lunches, or making dinner on days when you don’t have much time to cook, all you have to do is boil pasta and fry some veggies. Simple.
You can even get creative with the veg that you use - whatever you have lying in the kitchen, just throw it in!
It’s the mix of herbs that really adds the flavour here, making it a dish that you’ll love to add to your weekly meal rotation.
Overview:
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 2 people
Ingredients:
Oil
1 red onion, chopped
3 cloves of garlic, chopped
1 courgette, chopped
1 head of broccoli, chopped
400g tinned tomatoes
200g pasta
1 tsp oregano
1 tsp basil
1/2 tsp sage
100g spinach
Salt & pepper, to taste
Instructions:
Cook the pasta following the packet’s instructions.
Heat a splash of oil in a pan and fry the onion for 3 to 4 minutes.
Add the garlic, courgette and broccoli, and fry for 3 to 4 minutes.
Add the tinned tomatoes and herbs. Mix well and bring to a simmer.
Once it’s been simmering for 2 minutes, add a cup of the pasta water, mix well, and keep it cooking on a high heat until the pasta's ready.
Drain the pasta and add it to the pan with the sauce.
Add spinach and seasoning and stir well.
Serve with Parmesan.
Storage tips
Once cool, put this pasta in an airtight container and keep in the fridge for up to 3 days.
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