This zesty pasta has the right amount of chilli to spice things up for those who like it hot.
Ingredients
- 250g dried pappardelle or fettuccine
- 2 bunches broccolini,cut into 5cm lengths
- 2 garlic cloves, finely chopped
- 1 tablespoon finely grated lemon rind
- 80ml (1/3 cup) fresh lemon juice
- 1/2 teaspoon crushed hot dried chillies
- 100g chilled butter, chopped
- Finely grated parmesan or vegetarian hard cheese, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the broccolini in the last 2 minutes of cooking. Drain and return to the pan.
- Step 2Meanwhile, combine the garlic, lemon rind, lemon juice and chilli in a bowl.
- Step 3Melt the butter in a medium saucepan over medium-high heat until foaming. Cook for 3 minutes or until the butter is golden brown. Add the garlic mixture. Remove from heat and stir to combine.
- Step 4Add the butter mixture to the pasta mixture and toss to combine. Season with salt and pepper. Divide the pasta among serving bowls. Sprinkle with parmesan and serve immediately.
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1788 kj
Energy
22g
Fat Total
13g
Saturated Fat
5g
Fibre
10g
Protein
57mg
Cholesterol
170.27mg
Sodium
2g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Steve Brown & Ben Dearnley
- Publication: Australian Good Taste
0