If you like robust modern Mediterranean flavors, this simple-to-prepare but special pasta dish will appeal to you. The piquant garlic, chilli, and lemon mix contrasts well with the peppery rocket leaves and makes for a quick and stylish lunch or supper dish. It can be whipped up in less than 15 minutes: ideal if you have little time to spare for cooking.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 oz (340 g) dried egg-free spaghetti||2 tbsp lemon juice|
|4 tbsp olive oil||2 oz (55 g) rocket torn into 1 in (2.5 cm) pieces or shredded finely|
|4 garlic cloves, finely chopped||1 oz (30 g) Parmesan, grated plus extra to serve|
|1 red chilli, deseeded and chopped||sea salt and freshly ground black pepper to season|
|zest of 1 1/2 lemons|
Cook the pasta in a large pan of boiling water according to the packet instructions or until al dente.
While the pasta is cooking, heat the oil in a small pan over a low heat. Add the garlic, chilli, and lemon zest. Cook until the garlic has softened (about 2 minutes). Add the lemon juice.
Drain the pasta and pour over the flavoured oil. Add the rocket leaves and parmesan and toss well.
Season to taste with salt and pepper and serve immediately, with extra Parmesan on the side.
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