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Olive, Sun-dried Tomato & Goat’s Cheese Spaghetti | with Theo Michaels

This delicious dish is made for the summer –  light, filling, and taking just 10 minutes from prep to plate. Packed with goodness, discover the vibrant flavours of sweet sun-dried tomatoes, tangy olives and creamy goat’s cheese, all perfectly complimented by the heat of the chili and the zesty lift of the lemon. The perfect quick and easy mid-week dinner, this is a summer dish you’ll come back to again and again.

Ingredients (serves 1):

80g dry spaghetti

¼ cup sun-dried tomatoes

8 Kalamata olives, un-pitted

2 handfuls of spinach

50g soft goat’s cheese

1 clove garlic

1 lemon, juice and zest

Pinch of chilli flakes

Splash of olive oil


  1. Place the spaghetti in a pot of boiling water. Boil for 10 minutes or until cooked.
  2. Meanwhile, cut a garlic clove in half and rub the raw garlic along the inside of your serving bowl to lend the dish a lovely garlicy aroma and flavour.
  3. Roughly chop your sundried tomatoes. Crush your olives with the flat side of a knife, breaking the flesh to allow you to remove the pits. Put to one side.
  4. Once your spaghetti is cooked, drop a large handful of spinach into the pot before immediately draining the mixture. This will allow the spaghetti to wilt.
  5. Once drained, place the spaghetti back into the cooking pot and mix in the sun-dried tomatoes and olives. Add a squeeze of lemon, a few twists of black pepper and a pinch of chili flakes.
  6. Roughly crumble a few large chunks of goat’s cheese on the top of the mixture. Drizzle with olive oil and add an additional handful of raw spinach leaves if desired.
  7. Mix everything together and place in the serving bowl. Top with the zest of half a lemon and serve.


Calories 599

Total Fat 30.1g

Total Carbohydrate 64g

Protein 21.7g

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This recipe was created by Theo Michaels for David Lloyd Clubs.

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