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Spaghetti with lemon & olives

Spaghetti with lemon & olives

Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4

A quick and simple summer pasta dish

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal573
fat31g
saturates6g
carbs59g
sugars0g
fibre5g
protein19g
salt1.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2002

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Overall rating

Rating: 4 out of 5.9 ratings

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