2 servings thin spaghetti
1 tsp olive oil
1 Spanish onion (a white will do, though)
3 cloves garlic
1 can crushed/diced tomatoes
1 bunch washed chopped spinach
handful of fresh basil leaves
Grated parmesan cheese (optional).
While preparing the vegetables, cook the spaghetti as per instructions on packet. Drain, toss in a little olive oil (so it won't stick together) and return to sacepan with the lid on to keep it warm.
Slice oinion and finely chop or mince garlic.
Cut zuchinni into thin slices
Wash and de-stem the spinach if not already done. Cut up loosely
Wash basil and chop loosely
Heat oil in a frying pan and add onion, cooking until it begins to get soft.
Add garlic, zuchinni and salt and pepper and cook for 3-4 minutes (you don't want to overcook the zuchini)
Add the can of tomatoes and cook until heated through and vegetables are suitably soft. It should only take a few minutes.
Turn off the heat and place the spinach and basil (retaining a little for garnish) on top of the sauce mixture for a few minutes. Do not stir into the mixture as you want it to soften a little but stay quite fresh. Leave for 3 mins.
Place the saucepan of spaghetti onto a very low heat, add the sauce mixture and stir through.
Serve onto warm plates, garnishing with extra basil and the parmesan.