Pasta with Rocket

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.

Pasta with Rocket

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    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


    Total: 15 min (Quick)
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    • 1

      Cook the pasta in a large pan of boiling water according to the packet instructions or until al dente.

    • 2

      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.

    • 3

      Drain the pasta and pour over the flavoured oil. Add the rocket leaves and parmesan and toss well.

    • 4

      Season to taste with salt and pepper and serve immediately, with extra Parmesan on the side.

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