Summer vegetable spaghetti with feta and black olives

 

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.