- 2 sweet lightening squashes
- 2 red onions
- 3 garlic cloves
- A handful of rosemary, leaves only
- 400g vine tomatoes
- 1 vegetable stock cube
- 500g spaghetti
- 200g baby leaf spinach
- 1 lemon
- 2 tbsp olive oil
- Sea salt
- Freshly gorund pepper
- 1 ltr boiling water
- Vegetable peeler
- Large, heavy-based pan or casserole dish
- Measuring jug
- 1.
Fill your kettle and boil it. Peel the sweet lightning squashes. Halve them lengthways and scoop out the seeds (you can keep them to roast for a snack, or pop them in your compost bin). Chop the squash into 1cm-thick cubes. Peel the red onions and thinly slice them. Peel and crush or finely chop the garlic. Pick the rosemary leaves off their woody stalks and finely chop them. Chop the tomatoes into small chunks.
- 2.
Slide all of the chopped ingredients into a large, heavy-based pan (a wide, shallow casserole dish is perfect). Add a good pinch of salt and pepper and drizzle in 2 tbsp olive oil. Crumble in the stock cube, pour in 1 ltr boiling water and stir well. Add the spaghetti to the pan (snap in half to help it fit if needed) and return to the boil. Reduce to a low heat, cover with a lid and cook for 20 mins, stirring every so often.
- 3.
After 20 mins, the pasta should be tender and the sauce thickened. If not, cook for a few mins longer. Add the baby leaf spinach to the pan and squeeze in the juice from half the lemon. Stir to just wilt the spinach leaves. Taste and add a pinch more salt or pepper if needed.
- 4.
Divide the pasta and sauce between a couple of warm plates and serve with wedges of the remaining lemon half on the side for squeezing.
- Tip
Eat & Keep
This spaghetti will keep for a couple of days in the fridge. Divide it into portions, cool and then store in airtight tubs. Reheat till piping hot all the way through. - Tip
A little garlic bread on the side?
This pasta will provide six generous portions on it's own, but a few other extras on the side will feed even more mouths. Cut thick slices of bread and spoon over a mixture of finely grated garlic, chopped parsley, salt and pepper and olive oil. Arrange on a baking tray and bake in the oven till golden. To add a bit of green, serve the pasta alongside a big bowl of rocket tossed with balsamic vinegar and olive oil.