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Artichoke, olive & lemon pasta

Artichoke, olive & lemon pasta

A star rating of 3.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal528
fat19g
saturates4g
carbs76g
sugars4g
fibre4g
protein18g
low insalt1.06g
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Ingredients

  • 400g spaghetti
  • zest and juice 1 lemon
  • 3 tbsp olive oil
  • 50g freshly grated parmesan
  • 100g artichoke heart from a jar
  • handful black olive
  • 100g bag wild rocket

Method

  • STEP 1

    Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.

  • STEP 2

    Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

Recipe from Good Food magazine, April 2008

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Overall rating

A star rating of 3.4 out of 5.12 ratings
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