This month, tomatoes are plentiful. So, to make use of the good tomato supply, I’m sharing ‘Spaghetti Springtime’ (a recipe from Tess Mallos).
A meat-free recipe, this is perfect for a quick nutritious mid-week family meal.
- Serves 2-3 (generous portions)
- Cooking time – 15 mins
Ingredients
- 250 spaghetti
- 1 ½ cups chopped tomatoes (cherry tomatoes are ideal)
- 1 green capsicum, seeded and finely chopped
- ½ cup finely chopped spring onions
- ¼ cup medium chopped seeded black olives
- Salt and pepper
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- Chopped parsley for garnish
- Grated parmesan cheese for serving
Method
- Cook spaghetti in boiling, salted water until just tender, drain and keep hot.
- Heat tomatoes in a large saucepan, stir until hot. Add hot spaghetti, green capsicum, spring onions, olives, salt and pepper to taste, and lemon juice. Stir well to heat through, finally add olive oil and toss well.
- Garnish with chopped parsley and serve immediately with parmesan cheese.
When I made this, the leftovers kept well for lunch the next day.
QCWA is in partnership with County Kitchens and Queensland Health to encourage a healthy lifestyle.
Country Kitchens five key messages are:
- Get more fruit and vegetables in your diet
- Cook at home
- Check your portion size
- Be aware of sugar in drinks
- Sit less and move more
I hope you like this recipe as much as I did.
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