Place the pepper, tomatoes and courgette onto a baking tray with some olive oil, salt and pepper. Then place in the oven and cook for around 20-25 minutes at 180C.
Cook the pasta according to the instructions on the packet.
Whilst the vegetables and pasta are cooking place a pan on a medium heat with some extra virgin olive oil in. Add in the onions and cook for around 8 minutes until translucent. Then add in the garlic, tomato puree and lemon juice and cook for around 2 minutes.
Next add in the tinned tomatoes, mixed herbs and apple cider or balsamic vinegar then cook for around 10 minutes.
Once everything is cooked, stir through the cooked vegetables and spinach, letting it wilt before serving.
Then add in the drained pasta and you’re ready to serve. Enjoy!
Ingredients
½ onion
½ courgette
½ red pepper
2 garlic cloves, crushed
2 plum tomatoes
6 cherry tomatoes
1 courgette
1 tbs tomato puree
1 tbs apple cider vinegar
1 tbs mixed herbs
½ a lemon, juiced
1 large handful of spinach
One portion of pasta (I used brown rice spaghetti)
