Ingredients:
1/2 (500g) pack wholewheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 punnet crimini mushrooms (or any other that you might have to hand), sliced
2 small courgettes, sliced
oregano to taste (fresh is better, but dried will do)
salt and freshly ground black pepper to taste
12 Kalamata olives, pitted and sliced
50g (2 oz) feta cheese, crumbled

Method:
Cook spaghetti according to package instructions; drain.
Heat the olive oil in a frying pan over medium heat, and sauté the garlic 2 minutes. Mix in mushrooms and courgette. Season with oregano, salt and pepper. Stir in olives, and cook until heated through. Place pasta in the frying pan, toss to coat, and continue cooking about 2 minutes. Toss with feta cheese to serve.