Recipe: Herby Spaghetti with Courgette, Feta and ‘Sundried’ Cherry Tomatoes

This dinner came out of pure greediness.

I was wondering if I could eat two flavour combos I love at once without it being too overpowering; these being:

-Tomatoes, Basil and garlic

-Green Veg and mint

I thought individually the flavours all worked well with each other, and worked well with feta cheese (which could be left out for a vegan recipe); and it turns out if you combine them all together they taste even better!

Ingredients for 2 generous servings:

-250g of spaghetti (we’re greedy!)

-A large mug of frozen peas

-A handful of chopped yellow cherry tomatoes

-Around 50g of sundried/blushed tomatoes in oil (we used a home dried F1 Mini Plum variety, dried in our dehydrator (not the sun…we live in England after all!))

-150-200g of feta (leave out for a vegan recipe!)

-2 medium courgettes

– 2 cloves of garlic

-A handful of fresh basil leaves (torn or chopped)

-Around 5-6 fresh mint leaves (sliced very fine)

  1. Slice the courgettes into ¼ inch (~1cm) rounds and lightly fry in just a little olive oil on a low/med heat. Don’t fry for too long, you don’t want them mushy, but fresh and just cooked.
  1. As the courgettes are just fried add the garlic, then after another minute of cooking the frozen peas.
  1. Add the mint, it should be about a pinch, don’t be excessive as fresh mint is strong. Add around half the basil to the cooking veg.
  1. Turn the heat under the veg off when done; keep warm by covering if necessary. Drain your spaghetti, place it back in the pan with a good glug of olive all.
  1. Add the cooked veg mixture to the pasta, add the raw chopped and sundried tomatoes and the fresh basil. Crumble in the feta.

Voila, Greek? Italian? Who knows….but it’s yummy!

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One thought on “Recipe: Herby Spaghetti with Courgette, Feta and ‘Sundried’ Cherry Tomatoes

  1. This looks lovely. 😀

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