Ingredients & Nutritional Info
Method
Pre-heat your oven to Gas Mark 4 / 180C / 160C Fan.
Halve your beef tomatoes and chop the courgettes, feta, and fennel bulb into chunks and add to a roasting tin. Drizzle with the Lemon Oil, a good pinch of sea salt and chilli flakes. Toss through, and then roast in the oven for around 20-25 minutes, until the veg is cooked through.
Whilst the veggies are roasting, cook your spaghetti until 'al dente'. In a large serving dish, whisk up an egg, a further drizzle of Lemon Oil, parmesan cheese (if using), and then add the cooked spaghetti, and coat until you have a silky coating on the pasta.
Spoon over the roasted veg and serve with some torn fresh Basil leaves.
