Spinach & Tomato Spaghetti

Fresh Spinach and Cherry Tomato Spaghetti

2 punnets cherry tomatoes, cut into quarters
200 grams baby spinach
1 clove garlic, crushed
1 tablespoon mixed dried herbs
Cracked black pepper
1/3 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
2 servings wholegrain spaghetti

First, cook the spaghetti as you normally would, and while it cooks prepare all of the other ingredients.

When the spaghetti is cooked, drain it and set it aside. Then place the saucepan back on the hot stove and add the butter and olive oil. When the butter is melted add the garlic, the mixed herbs, the tomatoes and the spinach. Cook, stirring, until the spinach is wilted. Make sure to keep the heat up high so that everything cooks quickly, stirring so that it doesn't stick or burn, because if you are too slow the spaghetti will cool and stick together.

When the spinach is soft and dark, add the hot pasta back into the saucepan along with the parmesan cheese. Stir it until the spaghetti is coated well in the juices from the vegetables and the cheese. Season with cracked black pepper, and salt if need be, then serve immediately, with more parmesan for sprinkling.