SPINACH, TOMATO AND LEMON ONE-POT LINGUINE

Serves 4 PREP TIME: 25 min (including cooking time) • 1L (4 cups) water • 500g linguine pasta • 400g cherry tomatoes, halved 2 tsp finely grated lemon zest ½ cup (125ml) extra virgin olive oil 1 tsp sea salt flakes 2 tbsp drained baby capers

1/3 cup (50g) pitted kalamata olives 2 tbsp extra virgin olive oil 150g baby spinach leaves 1 cup (80g) coarsely grated parmesan cheese

1. Bring the water to the boil in a lidded large frying pan over high heat. Add the pasta, tomato, zest, oil and salt. Cover; return to the boil. As soon as it comes to the boil, uncover and cook on high heat for 8 min, turning the pasta regularly with a pair of tongs to stop it from sticking to the base of the frying pan.

2. Meanwhile, combine the capers, olives and extra virgin olive oil in a small bowl.

3. Remove the pan from the heat. Add the spinach and half the parmesan; toss gently with tongs. Season to taste with salt and freshly ground black pepper.

4. Top with the caper mixture and the remaining parmesan. Serve immediately. NOT SUITABLE FOR FREEZING OR MICROWAVING. ✤