Aglio e olio with spinach
4
Easy
10 minutes
15 minutes"Back to basics never tasted so good! The lemon brightens up the dish, the Parmesan clings to each pasta strand perfectly, and the greens add a little freshness. And with the subtle but gorgeous hit of the happy flavours of garlic and chilli, you can see why this dish consistently stands the test of time!” – Hannah Lewry
Ingredients
Method
- 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
Ingredients
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
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