Carrot and Spinach Tagliatelle

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It’s a l’al bit of a blurry pic but it was such a yummy, healthy and useful recipe that I just had to share it. The sweetness of the carrots contrasts perfectly with the bitter spinach and makes this a SUPERDUPER pasta dish that’s so healthy – but so delicious – my kind of eating 🙂 I always keep frozen spinach in the freezer for dishes like this. It means you can just stick a bit into a soup or stew without really noticing – but you’re getting another potion of veggies in there – WIN 🙂

Carrot and Spinach Tagliatelle
(serves 4)

splash olive oil
1 onion, chopped
4 large garlic cloves, chopped
4 large carrots, chopped
6 ‘balls’ of frozen spinach
2 tins chopped tomatoes
1 teaspoon thyme
2 teaspoons oregano
1/2 teaspoon sugar (optional)
1 vegetable stock cube (optional)
salt and pepper
500g pack fresh tagliatelle (as long as you’ve all got big appetites – as you can see in the pic – it makes rather a monster portion but that’s exactly what I needed after a long day ending with a 6pm meeting!)

Method:

  1. Sweat off the onion, garlic and carrots in olive oil for about 20 minutes until all the vegetables are soft and releasing their sweet juices.
  2. Add the chopped tomatoes, spinach, herbs and stock cube and simmer for 30 minutes.
  3. Cook the pasta, season the sauce and serve!

 

I’m linking up with Helen of Fuss Free Flavours and Michelle of Utterly Scrummy for their #Extraveg challenge this month. I’ve been feeling in need of some extra veg as we’re STILL not quite spring like up here in the north. Nothing like some fresh fruit and veg to put  a spring in your step!

ExtraVeg-Badge

 

 

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