Lemony Pasta with Vegetables

This recipe is super quick and can be varied to use whatever vegetable ingredients you have in the fridge.  The key ingredient is lemon juice. 

This is a fantastic recipe for vegetarians or vegans.  The spinach is high in iron and eating it with lemon juice, which is high in vitamin C, aids iron absorption.  The kids absolutely love this recipe as well.  If you make your lemon dressing and find it a little sour for children's tastebuds then just add a small pinch of sugar and shake it up.

What you will need:

• Gluten free pasta of your choice
• Olive oil
• Garlic - 1 clove, crushed
• Fresh tomatoes
• Fresh herbs of your choice (I used oregano and basil this time)
• English spinach (or baby spinach leaves)
• Lemon juice
• Salt and freshly ground black pepper
• Pinch of sugar (if required)
• Baby capers

What you need to do:

1. Wash the spinach well, I often soak in water for a short time, to remove all dirt before chopping.

2. Put gluten free pasta on to boil.

3. In a small jar make a dressing of half lemon juice half olive oil and add some salt, freshly ground black pepper and a pinch of sugar if required.  Shake vigorously and set aside.

Oops, I have no idea how to turn this photo around but hopefully it will give you the idea.

 4. Dice tomatoes.  Heat oil and fry garlic and then add tomatoes.

5. Add chopped fresh herbs.

6. Add chopped spinach and stir until wilted.

7. Pasta should now be cooked, drain and return to saucepan.

8. Tip the spinach and tomato mixture into the saucepan as well as the baby capers.  Pour over the lemon dressing and stir until all mixed through.

9. Serve with fresh herbs and ground black pepper.  My husband has grated fresh parmesan on his as well.

This recipe is easy to vary depending on what ingredients you have to hand.  The next day I used gluten free spaghetti, tomatoes, red kidney beans and zucchini to make a similar dish for my girls for lunch.