Add in any extra flavours you fancy (or have in the cupboard or fridge). Dried mixed herbs, tinned tuna and olives would all make tasty additions.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
409
Ingredients
1Tbsp.
oil, vegetable, olive or sunflower are best
2
garlic cloves, peeled and finely chopped
2
large handfuls cherry tomatoes
1
vegetable stock cube
150g
spaghetti
Handful spinach leaves, roughly sliced
2Tbsp.
pesto
Directions
Step 1Heat the oil in a large pan over medium heat for 1min. Add the garlic and halved cherry tomatoes and fry for 1min.
Step 2Crumble in the stock cube and add 600ml of just-boiled water from the kettle. When bubbling, add the pasta. As soon as you can without snapping it, carefully push the pasta down into the liquid. Once the pasta is submerged, cook for 10-15min (depending on the size of your pan), stirring regularly, until the pasta is tender and the sauce has thickened and reduced.
Step 3Stir in the spinach until it wilts and check seasoning. Swirl through the pesto and divide between 2 bowls. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
