Spinach, Lemon & Tomato One-Pot Linguine

This one-pot pasta may be meat-free, but contains a myriad of healthful ingredients such as tomatoes, olives, capers and spinach leaves to ensure a delicious, filling and well-rounded meal.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 15 mins
Difficulty Level: 1/5

Ingredients

• 1 litre (4 cups) water
• 500 g linguine pasta
• 400 g cherry tomatoes, halved
• 2 tsps finely grated lemon rind
• ½ cup (125 ml) extra virgin olive oil
• 1 tsp sea salt flakes
• 2 tbsps drained baby capers
• ⅓ cup (50 g) pitted Kalamata olives
• 2 tbsps extra virgin olive oil, extra
• 150 g baby spinach leaves
• 1 cup (80 g) coarsely grated parmesan cheese

Steps

01. Bring the water to the boil in a lidded large frying pan over high heat. Add the pasta, tomato, rind, oil and salt. Cover; return to the boil. As soon as it comes to the boil, uncover and cook over high heat for 8 mins, turning the pasta regularly with a pair of tongs to stop the pasta sticking to the base of the frying pan.

02. Meanwhile, combine capers, olives and extra oil in a small bowl.

03. Remove pan from the heat. Add spinach and half the parmesan; toss gently with tongs. Season to taste with salt and freshly ground black pepper.

04. Top with the caper mixture and the remaining parmesan. Serve immediately.

Photo: bauersyndication.com.au