Spinach and Courgette Fettuccine

This is a simple pasta recipe that comes together quickly and can feed a crowd. It is healthy and can be eaten hot or cold. Double the recipe if cooking for more people. @sarchakra

PREP TIME: 10mins

COOK TIME: 20mins

YIELD: Serves or Makes 3-4

Ingredients:

• 2 cups baby spinach
• ¹/₂ finely chopped onion
• 3 tbsp minced garlic
• 2¹/₂ tbsp olive oil
• 1¹/₂ tbsp crushed black pepper
• 2 courgettes
• 3 tbsp grated fresh Parmesan
• salt
• 2 tbsp finely chopped spring onions
• ¹/₂ packet fettuccine

Method:

• In a large pan heat water. Add 1 tbsp olive oil and some salt to flavor the water. Cook the fettuccine el dente according to box directions. Drain the pasta, reserving ½ cup of pasta water. While that is cooking, make the spinach.
• Heat ½ tbsp olive oil in a pan. Add onion, 1 tbsp garlic, ½ tbsp black pepper and salt. Cook till the onion caramelizes. Then add the spinach. Stir to combine till spinach softens. Turn the gas off. Keep aside.
• Use a peeler to cut the courgettes into thin strips. Stir the courgette strips for a couple of seconds in the hot pan after taking out the spinach. Quickly remove from heat and keep aside.
• Heat 1 tbsp olive oil in the pan. Add in 2 tbsp garlic, 1 tbsp black pepper, salt, and cook a couple of seconds, before adding in the strained pasta. Add the reserved pasta water. Stir to combine everything.
• Pour pasta on a plate. Top with sautéed spinach, stir fried courgette, and grated Parmesan.