Chilli & garlic spaghetti with lemon crumbs
Crunchy breadcrumbs top off a healthy midweek pasta dish without tipping the cals over the top
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Vegetarian
- Heat 2 tbsp oil in a small non-stick frying pan and add the garlic and chilli. Cook for 1-2 minutes over a very low heat, stirring occasionally. Tip out into a bowl. Return the pan to the heat and add the breadcrumbs. Cook over a medium heat for 4-5 minutes, stirring constantly until golden. Remove from the heat, stir in the lemon zest and season well. Keep warm.
- Cook the spaghetti following pack instructions. Add the broccoli for the last 3 minutes of the pasta cooking time. Drain, reserving 3-4 tbsp of the cooking water, and return to the pan. Pour over the cooking water and garlic and chilli oil. Toss well together and divide between two warmed bowls. Sprinkle with the breadcrumbs.
Why it's lighter
Garlic, chilli and lemon make pasta delicious without adding fat. Use crunchy breadcrumbs to add texture to the dish.
PER SERVING
338 kcalories, protein 13.1g, carbohydrate 66g, fat 4.3 g, saturated fat 0.6g, fibre 4.8g, salt 0.22 g
Recipe from olive magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1190643/
http://www.bbcgoodfood.com/recipes/1190643/
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Ingredients
- extra-virgin olive oil
- 3 garlic cloves finely sliced
- 1 long red chilli , finely diced
- 20g fresh white breadcrumbs
- ½ unwaxed lemon , finely grated zest
- 150g dried spaghetti
- 125g purple sprouting broccoli or Tenderstem broccoli, trimmed and cut into short lengths
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Vegetarian
Ingredients
- extra-virgin olive oil
- 3 garlic cloves finely sliced
- 1 long red chilli , finely diced
- 20g fresh white breadcrumbs
- ½ unwaxed lemon , finely grated zest
- 150g dried spaghetti
- 125g purple sprouting broccoli or Tenderstem broccoli, trimmed and cut into short lengths
PER SERVING
338 kcalories, protein 13.1g, carbohydrate 66g, fat 4.3 g, saturated fat 0.6g, fibre 4.8g, salt 0.22 g
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01 April 2011
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