Spaghetti Mediterranean YUM

This recipe is so good in the summertime.

It’s light, tasty, healthy & filling.

And it’s good for the whole family (my one year old loves this!)



500g wholemeal spaghetti (or gluten free spaghetti or spelt spaghetti)

2 tablespoons extra virgin olive oil

3 garlic cloves, crushed

500g cherry tomatoes, roughly chopped

2 cups fresh basil leaves, chopped

1 cup spinach (washed and drained)

150g dodoni feta, crumbled




Cook spaghetti in boiling water as per packet instructions

Drain spaghetti and set aside once it’s cooked

While the spaghetti is cooking, add oil and garlic to a large frypan over medium heat for about 30 seconds

Add tomatoes and cook tossing for about 5 – 10 minutes until tomatoes are reducing slightly

Add basil and spinach for another minute

Turn the heat off

Add spaghetti and mix together drizzling a little more olive oil 

Crumble fetta through the dish or in individual bowls (whichever you prefer) & serve immediately! 




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