Fresh Summer Spaghetti

I know this doesn’t look so pretty but it was so good that I had to share. Cali fresh produce inspired this simple and healthy dish – enjoy!


Wholewheat spaghetti
2 yellow courgettes (green will do too of course)-diced
8-12 medium ripe vine tomatoes – chopped into quarters
2 cloves of garlic – chopped
12-15 fresh sage leaves
2 table spoons of standard olive oil
2 table spoons of extra virgin olive oil
200grams of fresh pea shoots (alfalfa could work too)
1 lemon – squeezed
Lots of freshly ground pepper
1 pinch of Rock salt
Chilli flakes (start with 1 tablespoon and add more if you can take the heat :p )

Lightly fry the garlic in the standard olive oil until soft, add the sage leaves. Add the diced courgette and fry at a low temperature until soft. Add the chopped tomatoes.
Meanwhile cook the spaghetti al dente. Noone liked overly cooked pasta and you re about to put it into the sauce pan so it will cook a tiny bit more!
Add the pasta to the large pan or pot where the sauce is simmering, season to taste with the salt, pepper, chilli flakes and lemon juice.
Serve in a hollow plate if poss and add the extra virgin olive oil and a handful of pea shoots on top.

You might notice some raw cauliflower on the side of the plate; I added that because I found it in the fridge when I had the left overs the next day so you can add that too but it is great without it too.

Buon appetito raggazi!

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