A 20 minute summer spaghetti sensation..good old alliteration at it's best. But it's no exaggeration. Mum & Dad were going to be back from work late so I knew they were going to be exhausted with it being the end of the week (yay!). Earlier in the day I saw a mediterranean pasta dish and its fresh, vibrant colours reminded me of those incredible pasta dishes you get on holiday. I wanted to produce something similar whist being cheap, quick and easy to make (students, take note). I find that measuring ingredients takes time and is a little tedious so I literally chucked this recipe together and you will be able to do the same if you just follow this...
Serves 4
wholemeal spaghetti (75g per person)
1 can chopped tomatoes
4 dessert spoons cider vinegar
2 peppers (I used 1 red & 1 yellow)
1 large squidge of ketchup (about 1 dessert spoon)
salt & pepper
1/2 teaspoon nutmeg
1 160g bag of spinach
cooked chicken
1/2 teaspoon hot chilli powder (optional)
Method
- Boil water in a large pan. Insert spaghetti and leave to cook, stirring occasionally.
- Dice the peppers and cook for 3 minutes. Add the cider vinegar and allow to simmer for 5 minutes. Then add the chopped tomatoes and ketchup, then season to taste.
- Add the spinach, nutmeg, (chilli powder) and chicken. I just put half a whole cooked chicken in, but you can judge for yourself how much you think you would need. Stir and allow to simmer for 5 minutes.
- Check the pasta is done. Sieve out the water, place in a presentable bowl and stir in the pasta sauce.
Serve and enjoy!
Have a beautiful weekend x
Tip: Before you serve, make sure you've tasted it to see whether it needs more seasoning.
You could also add courgette in with the peppers.
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