It’s been a while since I’ve done one of these, but I’ve been wanting to blog about this recipe for a few days now so it seemed like the ideal time to bring this feature back.
With my health kick in full swing I was in need of a filling dinner that would also help me reach my 5 a day. Inspired by a quick glance in the fridge and my love of Risotto Verde, I pulled this dish together. I should also add this is such a simple meal to throw together, particularly if you need to use up any veggies that are past their best.
Sorry for the poorly lit photo. We bought a new camera but it’s already gone missing so I’m back on the iPhone for now :(
If you want to try this at home you’ll need the following to serve 2 people (just add more spaghetti and veggies if serving more):
200g Wholegrain Spaghetti
2 tbsp of olive oil or a few squirts of spray oil
A knob of butter
3 cloves of garlic or a big squeeze of garlic puree
1 mug of frozen peas
1 mug of frozen broad beans (we used baby broad beans)
Salt, Pepper and Parmesan cheese to taste
I always like to get the prep work out the way when cooking, so once you’ve got all your ingredients together you’ll want to roughly chop your onions up, finely chop the leek and quarter your courgette lengthways, scooping out the seedy middle bits as you go (I find a spoon works best for this) and then slice into cm wide slices.
Then heat your pan on a medium heat. Add the oil and chopped onions and fry for a few minutes until softened. Once they’ve softened you can crush the garlic into the pan (or finely slice if you don’t own a garlic press) and add the leek and courgette. Reduce to a low heat and add a splash of water to prevent the leek from drying up and going brown.
Pop your spaghetti into a pan of boiling salted water and cook for 10 minutes or until cooked.
Finally add your peas and broad beans to the rest of the vegetables and squeeze in the juice of your lemon. Depending on how cooked you like your peas you could turn the heat off now and let them thaw from the heat of the other vegetables or you could keep them on the heat for 2-3 minutes to ensure they’re cooked through. Season with salt and pepper to taste.
Drain your spaghetti and add to the pan of vegetables, mixing thoroughly to ensure everything is coated in the garlicky, lemony oil.
Pop your pasta into a bowl, add a sprinkle of parmesan and a dash of pepper and enjoy!