This pasta dish is one of the quickest and easiest things to make. It's perfect for those nights when I get in late and can't really be bothered to cook. Sometimes even, it's just something I fancy. Probably because pasta is a bit of a comfort food and this is a very wholesome meal which is also pretty healthy! Feel free to change the vegetables I have used for what you have on hand. It's great way of using things up - mushrooms are an especially nice addition to this recipe.
Serves 2
You will need:
130g Pasta (I used brown rice pasta, but use any of your choice)
1 tbsp of Olive Oil
½ Onion
½ Red Pepper
½ Courgette
1 Clove of Garlic
1 Can Chopped Tomatoes
1 tbsp Tomato Puree
A large pinch of Oregano
3 Chunks/Pieces of Frozen Spinach
Method:
- Start by heating the oil in a saucepan to a medium heat. Dice the onion and add to the pan. Then cut the red pepper and courgette into chunks and add them to the pan also. Cook for a few minutes, or until the onions have softened.
- Crush or finely chop the garlic and add to the pan, cooking for a further 1 minute. Add the tomatoes, tomato puree and oregano. Stir everything to mix well. Simmer for 20 minutes.
- Halfway through the cooking time, cook you pasta according to the packet instructions and add the frozen spinach to the sauce.
- Once the pasta has been drained, add to the sauce. Stir through to mix and serve immediately.
