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
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Ingredients
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
Method
Chilli, lemon and garlic spaghetti
- 1In a large saucepan of boiling salted water, cook spaghetti following packet instructions. Drain, reserving ¼ cup cooking liquid. Set aside.
- 2In 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.
- 3In same frying pan heat remaining oil on medium. Saute remaining zest, garlic and chilli for 2-3 minutes, until softened.
- 4Add pasta, reserved cooking liquid, lemon juice, parmesan and parsley, stirring to coat. Serve sprinkled with feta and crumbs.
Notes
Add some green prawns in step 3, if liked.
