Makes 2 servings
Preparation time: 15 minutes
Cooking time: 20 minutes
What You Need:
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 plum tomatoes, sliced into eighths
- A dozen cherry tomatoes
- 1 zucchini/courgette
- 1 bowl of spinach
- A handful of black olives
- 2 tbsp of tomato puree
- 1/2 a jalapeno pepper (optional)
- 2 tbsp of dried herbs de provence
- 2 tbsp of apple cider vinegar or the
- juice of 1 lime
- salt
- 1 box whole wheat spaghetti
What You Need To Do:
-
Put the pasta water over high heat and bring to a boil.
-
Add the pasta and cook according to package instructions.
-
Heat olive oil in a saute pan over medium high heat, and add the chopped peppers, plum tomatoes, and herbs de provence.
-
Allow the mix to simmer and gently disintegrate to form the sauce. After a few minutes add the tomato puree and the apple cider vinegar or lime juice.
-
Slice the zucchini in half before chopping it into thin half moon shapes, place these to one side as you cut the cherry tomatoes into quarters.
-
Once the vegetables in the sauce mixture begin to break down, add the cherry tomatoes, zucchini slices, and spinach, mixing them in well to cook for about 5-7 minutes.
-
Drain the pasta and stir it into the sauce. Stir in the olives, and top with additional herbs.