Pilgrims Choice Cheddar Spaghetti with Courgettes and Sun-dried Tomatoes
Easy, tasty and economical-the perfect midweek family filler!
Prep time: 10 minutes
Cook time: 10 minutes
Approximate cost per serving: £1.25
400g (14oz) spaghetti or linguine
2 tbsp olive oil
4 spring onions, sliced
2 courgettes, chopped
100g (4oz) sun-dried tomatoes in olive oil, chopped
100g (4oz) frozen petit pois or garden peas, thawed
Finely grated zest of 1 lemon
2 tbsp sun-dried tomato paste
150g (6oz) PILGRIMS CHOICE Extra Mature Cheddar cheese, finely grated
Seasoning to taste
1 Cook the spaghetti or linguine in plenty of lightly salted boiling water for 6-8 minutes or according to pack instructions.
2 Meanwhile, heat the olive oil in a frying pan and gently fry the spring onions and courgettes for 5-6 minutes, until soft but not browned. Stir in the tomatoes and peas.
3 Drain the pasta and return it to the saucepan. Add the courgette mixture, lemon zest, sun-dried tomato paste and about three-quarters of the cheese. Season and stir gently to mix.
4 Serve in warm bowls, topped with the rest of the cheese.
For extra flavour, use 2 tbsp of the oil from the jar of tomatoes instead of the olive oil..