Italian Veggie Spaghetti

Italian Veggie Spaghetti

PREP TIME 25 minutes including cooking | SERVES 4

Get your daily 5 veg easily in this delicious pasta meal that the whole family will enjoy.

INGREDIENTS

Pasta – fresh pasta takes this to the next level – try Mancini, iPastai or Gluten Free Lab, all in our shop
4 TBSP WA olive oil
1 large Zucchini grated
2 yellow squash diced
½ red capsicum diced
½ yellow capsicum diced
½ green capsicum diced
500g spinach washed
2 garlic cloves chopped
1 small onion diced
250g cherry tomatoes, crushed
2 TBSP tomato paste
Handful fresh basil

METHOD

• Heat olive oil in a large frypan over medium heat. Add onion and cook, occasionally stirring until translucent; 3-5 minutes.
• Add zucchini, yellow squash, garlic, capsicums, and a generous pinch of salt then cook, stirring occasionally until veggies have softened. Stir in tomato paste and cook another minute.
• Add the crushed cherry tomatoes and bring to a low simmer and cook until the liquid has thickened.
• While the sauce simmers, bring a large pot of salted water to a boil then cook pasta according to package directions.
• Take the sauce off the heat and stir in spinach and basil. Toss in the cooked pasta and serve with parmesan and fresh basil.