- Sea salt
- Freshly ground pepper
- 800ml hot water
- 3 tbsp olive oil
- A pinch of sugar (optional)
- 1.
Fill and boil your kettle. Peel the onion and finely chop it. Trim and dice the courgettes. Peel and finely chop or grate the garlic cloves.
- 2.
Slide the onion, courgettes and garlic into a large pan – a casserole dish with a lid is perfect for this recipe. Pour in the passata. Add the spaghetti (breaking it in half to fit it into the pan, if you need to) and a generous pinch of salt and pepper. Pour in 800ml hot water from your kettle and 2 tbsp olive oil. Bring to the boil, then turn the heat down to low so the pan is simmering. Pop a lid on the pan.
- 3.
Cook the spaghetti for 20 mins, or till al dente. Use a pair of tongs or forks to stir and separate the spaghetti strands and make sure they are covered by liquid every 10 mins.
- 4.
While the spaghetti is cooking, trim and chop the flat beans into chunks around 2cm long. With 5 mins of cooking time remaining, stir the beans into the pan and pop the lid back on.
- 5.
Meanwhile, whisk the balsamic vinegar with 1 tbsp olive oil and a pinch of salt and pepper. Toss the rocket leaves in the balsamic dressing and set aside.
- 6.
When the pasta has absorbed the liquid and is just tender, stir through the baby leaf spinach. Tear in half the basil leaves. Squeeze in a little lemon juice. Taste and add more salt, pepper, lemon juice or a pinch of sugar, if needed. Serve straight away in warm bowls, garnished with the flaked almonds and the remaining basil leaves.
- Tip
Love Your Leftovers
This spaghetti will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide it into individual portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat in the microwave till piping hot.