Author: Hannah Lewry
Recipes & Articles by Hannah Lewry
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Author: Hannah Lewry
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4
Easy
10 minutes
15 minutes
1. cook the fettuccine according to package instructions.
2 .Fry the garlic and chilli in the olive oil until fragrant. Add the baby spinach and lemon zest and wilt slightly.
3. Drain the pasta, then add to the pan with a splash of the cooking water. Add the lemon juice and parsley and season to taste.
4. Drizzle with olive oil and sprinkle over the Parmesan.
Photographer: Myburgh Du Plessis
Food Assistant: Claire van Rooyen and Bianca Jones