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Aglio e olio with spinach

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Aglio e olio with spinach

15 minutes

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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