Garden vegetable spaghetti with feta recipe

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Garden vegetable spaghetti with feta and basil hero
  • Rating: 2 stars
  • Cost per serving: £1.26
  • 5 mins to prepare and 15 mins to cook Takes: 5 mins to prepare and 15 mins to cook
  • 4 Serves: 4

Cook the pasta for 8 minutes in boiling water, stirring occasionally. Add the peppers and peas, bring back to the boil and simmer for a further 2 minutes.

Drain into a colander, then add the spinach and tomatoes to the pan. Tip the drained pasta and vegetables back into the pan, add the olive oil and mix. Place a lid on the pan and allow to sit for 1 minute - the heat from the pasta will wilt and warm the added vegetables.

Serve with the crumbled feta and basil leaves sprinkled over the top.

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  • 400g (14oz) spaghetti
  • 1 red sweet pointed pepper, sliced into rings and deseeded
  • 1 yellow pepper, deseeded and sliced into strips
  • 75g (3oz) peas
  • 125g (4oz) young leaf spinach
  • 150g (5oz) cherry tomatoes, halved
  • 2tbsp olive oil
  • 75g feta cheese, crumbled
  • bunch basil
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2 of you five-a-day Each serving contains
  • Calories 525 27%
  • Sugar 10g 12%
  • Fat 15g 22%
  • Saturates 5.5g 28%
  • Salt 1.2g 20%
of an adult's Reference Intake amount. Find out more
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