Punchy spaghetti served with vegetables

Punchy spaghetti

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(4 ratings)

Prep: 10 mins Cook: 15 mins


Serves 1

Eat pasta and stay healthy with this punchy spaghetti with courgette, tomatoes and anchovies. It's easy to make and costs under £2 a serving

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal436
  • fat15g
  • saturates2g
  • carbs53g
  • sugars5g
  • fibre12g
  • protein17g
  • salt0.9g


  • 75g wholemeal spaghetti
  • 2 anchovies, in oil
  • 1 fat garlic clove, finely chopped
  • 1 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…

  • ½ tsp smoked paprika
  • 1 small courgette, cut into cubes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 100g cherry tomatoes, halved
  • large handful rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • ½ lemon, juiced



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


  1. Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions.

  2. Meanwhile, cook the anchovies and garlic in a frying pan with the oil, until the anchovies have broken down. Add the paprika and courgette, then cook for 5 mins until the courgette is mostly softened. Tip in the cherry tomatoes and turn up the heat a little so they begin to burst.

  3. Transfer the pasta straight to the frying pan using tongs (a little water will help create a smooth sauce). Take the pan off the heat, add a good grinding of black pepper and a squeeze of lemon juice to taste, then toss through the rocket. Mix everything to combine and pile into your bowl.

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