Spaghetti with Lemon Roasted Vegetables & Feta
The perfect mid-week vegetarian supper dish using our Yorkshire Rapeseed Oil with Lemon, but we think it's also great with our Garlic, Basil, Oak Smoked or Chilli Oils. Choose your favourite.
Take your pick of our cold pressed rapeseed oils and this simple dish can be on the table in minutes! We love this simple recipe using our cold pressed deli oils.
1 Beef Tomato
1 Medium Courgette
1 Bulb of Fennel
½ block of Feta Cheese
2 tbsps of Yorkshire Rapeseed Oil with Lemon, plus extra for drizzling
Pinch of Sea Salt
Pinch of Chilli Flakes
1 free range, medium egg
2 tbsps freshly grated, Parmesan (optional)
Fresh basil to serve (optional)
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.