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!

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.

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