This is one of my favourite staple dishes when I want something which both fills me up and is packed with vitamins. The best thing about it is it's versatility - you can add or remove most of the ingredients to vary the taste without any detrimental effects on the overall taste of the dish. It's also suitable for vegans.
Ingredients (makes 2 servings):
1 medium red onion
1 clove of garlic
1 tin of chopped tomatoes (400g)
3 handfuls of wholewheat pasta
1 large carrot
2 cups spinach
Salt and pepper to flavour
Fri-lite or extra virgin olive oil
1.) Boil some water in the kettle for your pasta.
2.) Whilst you wait for the water to boil, finely chop the onion and garlic. Peel and grate the carrot. At this point you can add red pepper, which gives the sauce a slightly more crunchy texture and sharper taste.
3.) Put fri-lite in a pan and heat the pan. Once the oil is heated place the chopped onion, garlic and carrot in it to simmer.
4.) Once the onion is soft (usually after two minutes or so) add the chopped tomatoes, salt and pepper.
5.) Put the pasta on to boil for as long as your packet indicates.
6.) Leave the sauce to simmer for ten minutes.
7.) Add the spinach to the sauce and cook until wilted. This should take roughly 3-4 minutes.
8.) Drain the pasta, split into two servings. Pour the sauce on top and enjoy!
What's your favourite pasta dish at the moment?