Refresh you midweek meal repertoire with a few pantry staples, fresh seasonal produce and this clever vegetarian pasta recipe.
Ingredients
- 500g angel hair pasta or other long, thin pasta
- 2 tablespoons olive oil
- 60g butter
- 2 cloves garlic, crushed
- 40g (1/2 cup) finely grated parmesan
- 2 long red chillies, seeded, finely chopped
- 1 lemon, zested, juiced
- 1/4 cup basil leaves, finely shredded
- 60g baby rocket
- Baguette (optional), to serve
Method
- Step 1Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water. Transfer pasta to a large heatproof bowl.
- Step 2Meanwhile, place oil, butter and garlic in a small saucepan. Cook, stirring, over high heat for 2 minutes or until garlic starts to colour. Remove from heat and cool for 10 minutes.
- Step 3Pour oil mixture over pasta. Add parmesan, chillies, lemon zest and juice, basil, rocket and reserved cooking water. Season with salt and pepper, then toss well to combine.
- Step 4Divide pasta among bowls and serve with baguette, if using.
- Low sodium
- Low sugar
Nutrition
2872 kj
Energy
26g
Fat Total
12g
Saturated Fat
19g
Protein
232.84mg
Sodium
1g
Carbs (sugar)
89g
Carbs (total)
All nutrition values are per serve
Notes
Tip: To make this pasta more substantial, add the shredded meat from a barbecue chicken or slices of prosciutto.
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef
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