Super Green Summer Pasta

The weather here in the UK hasn’t exactly been fitting to warrant this kind of recipe this week. For the past couple of days, we’ve pretty much been stuck with on and off rain showers with gloomy, grey skies. I don’t mind a bit of cold and wind, but I literally couldn’t be less fond of the rain. My moods are definitely effected by the weather and dull, rainy days leave me feeling demotivated and sluggish. I juts always feel so much happier when it’s bright and sunny outside.

I love fresh and vibrant pasta dishes in the summer time and they’re a great way to use up any leftover veggies that you might have lying around in the fridge. This pasta literally couldn’t be more quick and simple to throw together and packs a serious flavour punch. Olives and feta are great for adding into savoury dishes to give that instant hit of salty, tangy flavour and really jazz up a dish instantly!

This pasta is great served either hot or cold and is ideal for prepping in large batches to serve at a Summer BBQ, family dinner or for meal prep lunches throughout the week. You could always add in some chicken breast for an extra boost of protein if you fancy it too. I’ve also paired it with some deliciously creamy avocado.. because avocado pretty much goes with anything, right?!

Ingredients- Serves 2 people

  • 120g pasta of choice
  • Tbsp olive oil
  • 1 clove garlic
  • 1 courgette
  • Large Handful baby spinach
  • 100g Fragata Olives with Chorizo
  • 40g feta cheese
  • Salt and pepper to taste
  • Chilli flakes- optional


Cook the pasta according to the instructions on the packet.

Heat the olive oil in a frying pan over medium heat and crush in the garlic clove. Cook until fragrant.

Slice the courgette and add this to the pan and cook until nice and soft.

Slice the olives into halves and add these into the pan also.

Once the pasta is cooked, drain the water, reserving a little for the sauce and transfer this into the pan with the veggies.

Stir through the spinach and allow to wilt, then crumble over the feta and mix everything together. Season to taste with salt, pepper and chilli flakes. You can add a little of the leftover pasta water here if needed.

Serve and garnish as you desire!

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