Fresh Tomato Cucumber Pasta
This light and refreshing pasta celebrates summer vegetables at their best. Cherry tomatoes burst into a simple sauce while fresh cucumber and peppery rocket add crunch and freshness. It's quick, easy, and perfect for warm evenings when you want something light but satisfying.
- 500g cocktail tomatoes, halved
- 300g cucumber, diced
- 2 cups rocket leaves
- 1 cup baby spinach
- Organic Feta 200g - crumbled
- 400g pasta (penne or spaghetti)
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- Fresh basil or parsley
- Chili flakes (optional)
- Salt and pepper
- Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large pan over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Add tomatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften and release their juices.
- Add drained pasta to the pan with tomatoes. Toss to combine.
- Add cucumber, rocket, and baby spinach. Toss for 1-2 minutes until the greens just wilt.
- Add pasta water if needed to create a light sauce.
- Season with salt, pepper, and chili flakes if using.
- Serve topped with crumbled feta or parmesan and fresh herbs.
Tip: The cucumber stays crisp and adds a refreshing crunch to this pasta. Don't cook it too long!
Need the ingredients? Get the Organic Large Family Box with these fresh vegetables, plus add Organic Feta to finish perfectly.