Today we’ve got a super simple but incredibly tasty quick summer dish from Emily over at Recipes and Reviews!
A super simple recipe for midweek suppers. With a couple of your five a day and a fairly healthy option (as pasta goes!) this colourful pesto pasta dish can be rustled up in around 15 minutes. Enjoy with a glass on vino on a Summer evening and save the leftovers for lunch in the office!
120g wholemeal spaghetti
1 red pepper, sliced finely
200g aparagus, ends trimmed
100g baby spinach
50g red pesto (reduced fat if you wish)
Black pepper to season, plus cheese to serve
1. Preheat the oven to 200 degrees.
2. Boil the kettle and cook spaghetti to packet instructions, which should take around 10-12 minutes.
3. Roast the red peppers and asparagus for around 15 minutes.
4. Add the spinach to a small saucepan with a dash of water and allow to wilt.
When the pasta is cooked and vegetables are done, throw together with the spinach and pesto. Toss together and serve immediately with black pepper and lashings of parmesan!
You can find Emily’s blog HERE!