Spaghetti with lemon & olives

Spaghetti with lemon & olives

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(5 ratings)

Cook: 10 mins

Easy

Serves 4
A quick and simple summer pasta dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal573
  • fat31g
  • saturates6g
  • carbs59g
  • sugars0g
  • fibre5g
  • protein19g
  • salt1.7g
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Ingredients

  • 500g bag fresh or dried spaghetti
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g pine nut
  • 5 fat garlic clove, peeled
  • good pinch dried chilli flakes
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g pitted green olive, chopped if liked
  • 5 tbsp grated fresh Parmesan (or vegetarian alternative), plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Put a large pan of water on to the boil for the pasta. Meanwhile, put the oil and nuts in a small pan and warm over a low heat. Crush the garlic into the pan and sprinkle in the chilli. Continue warming until the nuts are lightly toasted, checking to make sure the garlic doesn’t burn.

  2. Finely grate the zest from both lemons then cut one in half and squeeze out the juice. Roughly chop the parsley. Once the pasta water is boiling, add a generous amount of salt and the spaghetti and cook, according to packet instructions.

  3. Drain the spaghetti and tip into a serving bowl. Pour over the garlicky oil and toss well with the lemon zest and juice, parsley, olives, Parmesan and plenty of salt and pepper. Add more lemon juice to taste – it should be fresh but not overly lemony. Serve with extra Parmesan.

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Comments (4)

mimi204's picture
4

Very tasty dish with a few modifications. I toasted the pine nuts seperately and just added them to the finished dish. Otherwise the garlic will burn before the nuts are toasted. I used a very low heat as well to infuse the oil rather than cook the garlic. I too, used black olives and added the lemon to taste. This is great base for other additions such as feta cheese or leftover chicken.

nickim's picture
5

Also been making this for a few years. I leave the parsley out and use black olives and chilli flakes. Sometimes I add king prawns which is even tastier!!!

jdasilva's picture
5

I love this dish and have been making it for the last few years. Quick and easy to do, although I leave out the parsley as not a fan of the herb!

Tastes even better the next day (if there is any left) and I add extra chilli flakes for that extra kick. Never thought a veggie dish would taste so nice!

meriade's picture
3

I didin't like it with the green olives, because i prefer the black one. Next time i will use black olives.
:)

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