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simone-thomas-wellness-green-aglio-e-olio

Green Aglio e Olio

A classic Italian dish with a little twist. Traditionally made with only 4 ingredients- pasta, olive oil, garlic and chilli flakes, I decided to add veggies for extra health benefits. Roasted tomatoes and fried spinach blend beautifully with garlic olive oil and chilli flakes and the whole dish takes only 20 minutes to put together.

(Serves: 2) 

(Cooking time: 20 minutes)

simone-thomas-wellness-green-aglio-e-olio

NUTRITION PER SERVING: 

  • Calories: 239.04kcal 
  • Total fat: 3.2g

  • Carbs: 3.2g 

  • Sugars: 4g

  • Protein: 11.7g

  • Sodium: 494.78mg

  • Fibre: 8.69g

INGREDIENTS:

  • 150g cherry tomatoes

  • 100g whole grain tagliatelle or spaghetti pasta

  • 4 garlic cloves, sliced

  • 250g fresh spinach 

  • 1/2 tsp red chilli flakes (or more if you like spicy food) 

  • Olive oil, for cooking 

  • Fresh parsley, to garnish

  • Salt, Pepper to season

METHOD: 

  • Preheat the oven to 200 degrees celsius / 180 degrees celsius fan / gas 6.

  • Place the tomatoes in a baking dish. Drizzle with olive oil and season with salt and black pepper. 

  • Roast for 20 minutes, until soft and slightly brown.

  • Meanwhile, cook the pasta according to the package instructions. Drain it and return to the pot. 

  • Place a large skillet over a medium heat. Add 20 ml of olive oil together with garlic and cook for 1 minute until garlic is slightly brown. Add the spinach, a pinch of salt and cook for another 2 minutes until spinach is wilted. 

  • Add the pasta with chilli flakes and toss until combined and well covered in olive oil. Add half of the roasted tomatoes, toss again.

  • Remove from the heat, divide between 2 plates and top with remaining roasted tomatoes and fresh parsley.

  • Enjoy!

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