Fresh, zesty and seasonal, this pasta is quick and easy to prepare.
Prep time: 20min
Serves 2
20 cherry tomatoes
150g courgette (one medium courgette)
5 cloves garlic
120g spinach
12 large olives
40g hazelnuts, chopped
half a can of white beans
one lemon juiced
generous pinch of oregano
70g pasta
Boil the pasta as per the instructions. While it is cooking, heat some oil in a large frying pan. Slice the courgettes, and chop the garlic, fry in the oil. Add the tomatoes. Halve the olives and add to the pan. Chop the nuts and add to the pan. Drain the beans and add to the pan. Sprinkle oregano and drizzle lemon juice over the contents of the pan. Wilt the spinach in a separate pan for 3 minutes, drain. Stir the frying pan regularly. When the pasta is cooked, drain. Add pasta and spinach to the frying pan, turn up the heat, and mix thoroughly. Serve in a bowl, season and drizzle with oil.
Sarasvati Flow 