Ingredients
Spaghetti (x as much as you like)
Courgettes (x 3, spiralised [hence the ‘vegie poo’ name from my kids] or finely chopped)
Green beans (2C, frozen or fresh)
Onion (x 1, diced)
Garlic (x 3 cloves, crushed)
Lemon (x 1, zest and juice)
Lentils (x 1 can, drained)
Mint (x as much as you like, fresh if possible)
Parsley (x as much as you like, fresh if possible)
Feta (approx 50g, crumbled)
Black pepper
Method
Cook the spaghetti as per packet instructions.
While cooking the spaghetti, spiralise the courgettes and put aside. Top and tail the beans (or get them out of the freezer) and put with the courgettes.
Chuck the onion and garlic in a pan with olive oil and cook until smelling good. Add in the courgettes, beans, lentils and lemon juice and cook until warmed through (don’t let the courgettes or beans over cook, they should still be a vibrant colour.)
Serve up spaghetti on a plate. Throw the vegie mix on top, garnish with mint, parsley, feta and black pepper. Eat it and feel gooooooood.
Alternatives
Want it meaty? Goes well with BBQ eye steak apparently.
Want it gluten free? Use gluten free spaghetti.
Want it dairy free? Don’t add feta
H/T
This recipe is adapted from one by the Healthy Food Guide