Dinner, Breakfast, Lunches and Brunches 04: No Fuss Spaghetti

Spaghetti with Courgettes and Artichokes

It's safe to say that pasta is one of the most beloved foods to have come into conception. It’s satisfying, comforting, versatile and fuss-free, and that's why it’s the idyllic post-work meal. A large bowl of pasta is all you need (that and trashy tv) after a long days toil, and you don’t want to spend hours making it; this recipe is can be cooked in less than an hour, utilises only one pan (so less dishes to wash), and taste like the heavens opened it's gates in your mouth (to definitely not put it plainly). 

Ingredients 

A handful of gluten-free/standard spaghetti  (your spaghetti portion should fit into the circle made when you touch the tips of your thumb and index finger)

1 courgette 5 olive oil soaked artichokes 

Fresh spinach

5 garlic cloves

Dry basil

Fresh basil

Sea salt

Celery salt

Black pepper

Extra virgin olive oil

Optional

Vegan parmesan

How To Cook

Start off by filling a pan that’s deep or wide enough for the spaghetti will water and put this on a medium-high fire to boil with a pinch of salt a drizzle of olive oil. (To get a head start with the water you could boil the water in a kettle and pour this into a hot pan). Once the water is boiling add the spaghetti. Once the spaghetti has fully emerged into the water, start preparing your other ingredients. Slice the garlic, courgettes and artichokes finely, and grate a small amount of vegan parmesan. Once the pasta has boiled drain and runs it under cold water to prevent it from sticking together. (The pasta should be al dente, check it before draining it).  Now rinse out any starchy water from the pan, dry it and then play it onto a medium heat and drizzle in about a 2 teaspoons of extra virgin olive oil. Add the garlic into the oil and let it sautéed in the oil, you don’t want to burn the garlic so if it is frying turn down the heat. Once the garlic has become clear and soft simply add in the courgettes, artichoke, 1 teaspoon of dry basil and 1/5 teaspoon of celery salt. Let this cook together for roughly five minutes or until the courgettes have softened before adding in a handful of spinach, fresh basil and a pinch of salt. Mix this all up together and add in the spaghetti once the spinach has wilted and a final drizzle of extra virgin olive oil to loosen it. Stir in some vegan parmesan to taste, plate and finish with a final flourish of parmesan and fresh basil. 

Bon Appetit!