Fresh Spaghetti with Courgette, Artichoke and Goats Cheese

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 20, 2018.

If you want to add a little meat to this dish, sliced chicken breast, thigh or smoked chicken would be the perfect addition.

Ingredients

Bring a large pot of salted water to the boil. Slice courgettes 0.5cm and cut cherry tomatoes in half. Set aside separately.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook courgettes, artichokes and chilli flakes (if using) for 4–5 minutes until courgettes are tender and starting to caramelise.
Add onion and garlic paste and wine/stock, increase heat to high, and bring to the boil. Boil for 2-3 minutes, or until all the liquid has evaporated.
Turn off heat and stir through goat’s cheese (if using), pesto, spinach and tomatoes.
Shake pasta to separate strands and cook in pot of boiling water for about 3 minutes, or until al dente (just tender). Reserve ½ cup of pasta water, then drain. Toss with a drizzle of olive oil, then add to pan with courgette mixture along with ¼-½ cup pasta water. Stir to combine and season to taste.
To serve, divide spaghetti between bowls, top with remaining goat cheese (if using) and sprinkle with almonds.