za’atar, cherry tomato & spinach fettuccine

for 1 serving:

2 handfuls cherry tomatoes

1-2 cloves of garlic

1 tbsp za’atar

handful baby spinach

handful fresh parsley

cooked pasta, like fettuccine or spaghetti

black pepper to taste

vegan parmesan, for serving

method:

cook the pasta to 1 minute less than package instructions

mince the garlic and roughly chop the spinach and parsley.

in a frying pan on medium-high, heat about 1 tbsp of olive oil and add the (whole) cherry tomatoes. let them get blistered undisturbed for 2-3 minutes before stirring, cooking for 5 minutes in total.

at this point, add the minced garlic and za’atar and fry for 2 more minutes before adding the pasta straight from the pot, along with the baby spinach and parsley, and a good glug of salty pasta water. finish cooking the pasta in the sauce.

season to taste with black pepper and salt as needed.

once the pasta water has evaporated, serve immediately. if you want, grate some parmesan on top.

for added protein, I recommend adding chickpeas into the pan at the same time as the cherry tomatoes.