Get Well Pasta

Jess wasn’t feeling well today so I improvised a pasta recipe, packed full of goodness to help her feel better! I wanted something light and full of goodness: fresh greens, tomatoes, a vitamin C boost, and chilli flakes to clear the sinuses / because Jess loves chilli flakes. It takes ten minutes to cook, it’s cheap to make and you’ve probably got the ingredients, it’s delicious. What more can you ask for in a pasta recipe?

No prep, 10 minutes to cook – makes two servings

Ingredients

  • 160g fusilli or penne pasta
  • 2 garlic cloves, or 1 tablespoon of chopped garlic
  • Large handful of spring greens (can substitute with fresh spinach or kale)
  • 1 large tomato
  • 1 tablespoon tomato paste
  • Italian seasoning
  • Chilli flakes
  • Lemon juice
  • Olive oil

Method

  1. Add the pasta to a large pot of salted boiling water and cook it al dente.
  2. While the pasta is cooking, chop the spring greens into 1cm strips (remove the thicker stems).
  3. Heat the garlic in a frying pan with a splash of olive oil, adding the chopped greens when the pan is reasonably hot.
  4. Sauté the greens with a good pinch of Italian seasoning and chilli flakes – as many as you dare! While they cook, chop the tomato into large chunks.
  5. When the greens are wilted, stir in the tomato and tomato paste. Continue to cook for a few minutes until the tomato has softened, but not disintegrated.
  6. Add the contents of the pan to the drained pot of pasta, mix it all up, season and add a hearty dash of lemon juice.
  7. Enjoy!

If you want to add vegan-friendly protein to the recipe, drain a can of chickpeas and toast them with the garlic, or add some rinsed red kidney beans / green lentils with the tomato and paste. Have fun with it!

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