Home
recipe-guide
Pasta recipes

White minestrone potjie soup with stuffed braai bread

Chicken recipes

White minestrone potjie soup with stuffed braai bread

1 hour

Mafaldine pasta with lemon-and-basil pesto

Cheese recipes

Mafaldine pasta with lemon-and-basil pesto

15 minutes

Rose-and-raspberry macarons

Afternoon tea

Rose-and-raspberry macarons

16 minutes

Tomato and Mozzarella tortelloni

Pasta recipes

Tomato and Mozzarella tortelloni

20 minutes

Spaghetti assassina

Pasta recipes

Spaghetti assassina

35 minutes

Pasta with home-made tomato sauce

Italian recipes

Pasta with home-made tomato sauce

15 minutes

5-ingredient Parmigiano Reggiano pasta

Cheese recipes

5-ingredient Parmigiano Reggiano pasta

10 minutes

Flank steak pasta

Beef recipes

Flank steak pasta

10 minutes

Tofu balls with fettuccine

Italian recipes

Tofu balls with fettuccine

10 minutes

Warm orzo salad

Great value

Warm orzo salad

15 minutes

Butter bean cacio e pepe

Beans recipes

Butter bean cacio e pepe

30 minutes

Aglio e olio with spinach

Pasta recipes

Aglio e olio with spinach

15 minutes

Load more

Aglio e olio with spinach

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 x 250 g Woolworths fresh fettuccine pack
4 garlic cloves, thinly sliced
2 red chillies, seeded and chopped
3 T olive oil
50 g baby spinach
1 lemon, zested and juiced
Italian parsley, chopped, for serving
extra virgin olive oil, for serving
Parmesan, grated, for serving

Method

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.

Find more pasta recipes here

Photographer: Myburgh Du Plessis
Food Assistant: Claire van Rooyen and Bianca Jones