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
- Place the spaghetti in a pot of boiling water. Boil for 10 minutes or until cooked.
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix everything together and place in the serving bowl. Top with the zest of half a lemon and serve.
Total Fat 30.1g
Total Carbohydrate 64g
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This recipe was created by Theo Michaels for David Lloyd Clubs.