SPAGHETTI À LA MIFUNDO
This recipe by Jade de Waal from her book Food Jamming with Jade (Human and Rousseau, 2013) requires almost no cooking at all.
500g cooked spaghetti
300g spinach or marog, washed and stemmed
4 tomatoes, diced
2 cup (250ml) cream
salt and freshly ground black pepper
grated Parmesan cheese, for serving
Cook the spaghetti until al dente.
Combine all the ingredients in a microwaveable bag or container and microwave for two minutes on high. Alternatively, divide the portions into four individual bags and microwave each separately. Remove from the microwave and serve.