Create a delicious vegetarian pasta dinner using just a few simple ingredients.
Ingredients
- 2 medium lemons
- 375g dried thin spaghetti pasta
- 50g butter
- 4 slices white bread, crusts removed, finely chopped
- 3 garlic cloves, crushed
- 1 medium brown onion, finely chopped
- 2 long red chillies, deseeded, thinly sliced
- 2 x 400g cans artichoke hearts, drained, quartered
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
Method
- Step 1Finely grate rind from 1 lemon. Juice lemons. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain, reserving 1/3 cup liquid. Return pasta to pan.
- Step 2Meanwhile, melt half the butter in a frying pan over medium-high heat. Add bread and garlic. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a bowl.
- Step 3Melt remaining butter in frying pan. Add onion and chilli. Cook, stirring, for 3 minutes or until softened. Add to pasta. Add lemon rind, lemon juice, reserved liquid, artichoke, parsley and half the bread mixture. Toss to combine. Top with remaining bread mixture. Serve.
Nutrition
1968 kj
Energy
7.3g
Fat Total
3.7g
Saturated Fat
8.5g
Fibre
15.9g
Protein
16mg
Cholesterol
565mg
Sodium
79.1g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: John Paul Urizar & Mark O'Meara
- Publication: Super Food Ideas
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