End of the veg box again - onions, courgette, lemons and red pepper - added a few green beans, feta and olives and this was the delicious result. Summery, but also filling, saltiness from feta and olives, sharpness from lemon. Fab. Quick too.
Olive oil
Onion
Garlic
Salt
Courgette
Red pepper
Green beans
Italian herbs
zest and juice of a lemon
spaghetti
black olives
Feta
Basil
1. Sweat down chopped onion in olive oil, with a pinch of salt, then add crushed garlic.
2. Add chopped red pepper, courgette and green beans (I would have added spinach if there was any available, so add/substitute with what you have available). Let them soften for a few minutes. Add a pinch of italian herbs.
3. Cook spaghetti in boiling, salted water, as per packet instructions.
4. When pasta is al dente, add a couple of spoons of pasta water to veg and toss in drained pasta, stir.
5. Add chopped zest and juice of a lemon, black olives, shredded basil and crumbled feta.
6. Serve, grind on black pepper, scoff, bask in smugness.
