Categories: July

Ingredients

• 2 tbsp olive oil
• 1 onion, sliced
• 1 red pepper, deseeded and sliced
• 1 large garlic clove, crushed
• 1 courgette, halved lengthways then sliced
• 400g can cherry tomatoes in juice, or chopped tomatoes
• 200g mushrooms, thickly sliced
• 500g dried spaghetti
• 4 tbsp green pesto
• Parmesan shavings, to serve

Directions

1. Put a large saucepan of water on to boil for the pasta. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and pepper and cook, stirring, for 5 minutes. Add the garlic and courgette, cook for 5 minutes, then add the tomatoes. Half-fill the can with water then pour into the pan. Add the mushrooms. Bring to the boil, then reduce the heat and simmer for 5 minutes. Season to taste.

2. While the sauce is cooking, cook the spaghetti according to packet instructions or until al dente. Drain and return to the pan.

3. Stir the pesto into the spaghetti and divide between 4 bowls. Top with the sauce and Parmesan shavings and serve with garlic bread.

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