Chilli, lemon and garlic spaghetti

This light pasta dish can be ready in just half an hour, making it a great choice for midweek dinners.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Chilli, lemon and garlic spaghetti
  • 375 gram spaghetti
  • 1/2 cup olive oil
  • finely grated zest of 2 lemons, juice from 1
  • 4 clove garlic, crushed
  • 2 cup coarsley torn sourdough breadcrumbs
  • 2 long red chillies, seeded, finely chopped
  • 1/2 cup finely grated parmesan
  • 2 tablespoon chopped parsley
  • 100 gram marinated feta, crumbled


Chilli, lemon and garlic spaghetti
  • 1
    In a large saucepan of boiling salted water, cook spaghetti following packet instructions. Drain, reserving ¼ cup cooking liquid. Set aside.
  • 2
    In a large, deep frying pan, heat 2 tablespoons of the oil on medium. Fry half the zest and 1 crushed garlic clove for 1 minute. Add breadcrumbs and cook, stirring, for 4-5 minutes until crisp and golden. Transfer to a bowl.
  • 3
    In same frying pan heat remaining oil on medium. Saute remaining zest, garlic and chilli for 2-3 minutes, until softened.
  • 4
    Add pasta, reserved cooking liquid, lemon juice, parmesan and parsley, stirring to coat. Serve sprinkled with feta and crumbs.


Add some green prawns in step 3, if liked.

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