Goats Cheese, Chilli and Basil Spaghetti

Wow look how quickly my diet changes when the weather hits above 30! Don't worry i'll be craving my stews and soups again soon enough. This is a nice light pasta where the dominant flavours are the basil and the pasta itself. As such, you cannot substitute the fresh basil for dried, and if you can, buy egg spaghetti rather than the dried semolina stuff (not that theres anything wrong with  that; it's just that egg spaghetti has a richer taste).

This pasta can be whipped up in only 3 minutes longer than it takes to actually boil the pasta in the first place. Great for a quick and easy meal.

Ingredients (to serve two):

• Spaghetti for 2
• 1 long chilli (or 2 birdseye chillis if you like heat as i do) thinly sliced
  
• 2 cloves garlic, thinly sliced
  
• 1/3 cup fresh basil
• 2 tbs extra virgin olive oil
• 100gm fresh spinach
• 2 tablespoons goats feta, crumbled
  
• Salt
• Pepper
  

Method:

Boil the pasta as per packet instructions. Drain and set aside.

Heat the olive oil in a large pan over medium heat.

Add the garlic and chilli and stir for 30 seconds.

Throw in the spinach and stir around for 30 seconds.

Throw in the pasta and toss to coat.

Remove the pan from the heat

Add the basil, season with salt and pepper, and toss again.

Transfer to serving bowls and top with the goats cheese.