Hello! Long time no see. It’s still (somehow) summer, even though it doesn’t feel like it. So, how about a final summer recipe? This uses spinach and courgette, which are both in season in summer. This recipe serves two, but if you want more or less, have more or less! Enjoy!
Ingredients:
- 4 handfuls of spinach
- 1 medium courgette
- 1 lemon (juice and zest)
- 2 cloves of garlic
- 1 cup of cream/creme fresh (I used soy)
- Salt, pepper and chilli flakes to taste
- 1 tbs olive oil
- 160-200g pasta (I used spaghetti)
Method:
- Put your water on to boil and add your pasta.
- Chop up your courgette into disks and crush your garlic. Zest and juice your lemon.
- Add your oil to the pan to heat up. Then add your courgette, garlic, spinach and lemon zest.
- Cook until the spinach is wilted and the courgette is browned.
- Add your lemon juice, cream, salt, pepper and chilli flakes. After 2 minutes, add a spoonful of water.
- Once your pasta is cooked, add it to your sauce.
- That’s it! Stir, serve up and enjoy.
That’s it for now! I’ll be back soon with some great posts, but for now I’m just ploughing through my dissertation. As always, let me know if you make this recipe!
Waste Makes Waste 