Name: Wholemeal vegetable spaghetti with garlic crumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 6 (270g) wholemeal bread, crusts discarded; 375 gram wholemeal spaghetti; 200 gram broccoli, cut into small florets; 150 gram sugar snap peas, trimmed; 1 tablespoon olive oil; 2 clove garlic, crushed; 1 small red chilli, seeded, chopped finely; 1 medium (120g) zucchini, sliced thinly; 2 drained anchovy fillets, chopped finely; 2 green onions, chopped finely; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 75 gram soft goat's cheese, crumbled

Wholemeal vegetable spaghetti with garlic crumbs

This scrummy and healthy wholemeal spaghetti with broccolini and garlic crumbs is a great for a weeknight dinner. One of those meals that makes you feel good while it does you good!

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

6 (270g) wholemeal bread, crusts discarded

375 gram wholemeal spaghetti

200 gram broccoli, cut into small florets

150 gram sugar snap peas, trimmed

1 tablespoon olive oil

2 clove garlic, crushed

1 small red chilli, seeded, chopped finely

1 medium (120g) zucchini, sliced thinly

2 drained anchovy fillets, chopped finely

2 green onions, chopped finely

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

75 gram soft goat’s cheese, crumbled

Method

1.Process bread until fine.

2.Cook spaghetti in a large saucepan of boiling water until tender. Add broccoli and peas to water for the last 5 minutes of pasta cooking time. Drain; reserve 1/4 cup cooking liquid.

3.Meanwhile, heat half the oil in a large frying pan; cook breadcrumbs, garlic and chilli until browned and crisp. Remove from pan. Heat remaining oil in same cleaned pan; cook zucchini, anchovy and onions until zucchini is tender.

4.Combine spaghetti mixture and zucchini mixture in a large bowl with rind, juice and reserved cooking liquid. Season to taste.

5.Serve pasta sprinkled with garlic crumbs and goat’s cheese.

You can leave the chilli out if you don’t want the dish to be spicy.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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