Super spaghetti

There’s more to this favourite pasta than just spag bol! Try some of these great new ideas and magic up delicious midweek meals using that pack of spaghetti in the cupboard.

One-pot pasta (pictured)
Put spaghetti in a wide, shallow pan with a lid. Grate in lemon zest, then add halved cherry tomatoes, green beans, olives, some sliced garlic, basil leaves and a splash of olive oil. Pour in enough boiled water to almost cover the ingredients, then simmer for 10 mins, stirring occasionally, so everything cooks evenly. Once the pasta is cooked and the water and tomatoes have combined to make a silky sauce, stir to combine well and serve with some grated Parmesan.

Spaghetti omelette
In a large bowl combine cooked spaghetti with whisked eggs, grated cheese, some chopped cooked bacon, chopped sundried tomatoes and spinach. Heat a little oil in a large ovenproof frying pan and pour in the egg and spaghetti mixture. Cook for a few minutes, then transfer to a medium oven and cook for around 30 mins until golden.

Stir-fried chicken spaghetti
Heat a little oil in a wok, then add strips of chicken and cook for a few minutes. Add chopped broccoli, carrot batons and some sliced spring (or white) onion, plus a drizzle of honey and soy, and a squeeze of lime juice. Add cooked spaghetti for the final minute, tossing to combine. Serve once everything is cooked through and hot.

Spaghetti soup
Make a basic vegetable soup by frying chopped onion, celery and carrot. Add stock and some chopped tomatoes and simmer. Break uncooked spaghetti into short lengths, then add to the broth and simmer for 10 mins until the spaghetti is tender. Stir through some finely chopped parsley, to serve.