Chilli, feta & spinach spaghetti

9 Ingredients

Number of servings

300grams Woolworths spaghetti
1/4 bunch continental parsley
1 small lemon
1 long red chilli
2tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
60grams Woolworths baby spinach leaves
840grams Woolworths canned no-added-salt lentils, drained, rinsed
200grams Greek-style feta

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A vibrant fusion of flavours, where the heat of chilli intertwines with the tangy creaminess of feta and tender spinach, all twirled in al dente spaghetti strands.

Method

Step 1 of 4

Cook pasta in a large saucepan of boiling water for 10 minutes or until al dente. Drain, reserving 3/4 cup liquid.

Step 2 of 4

Pick parsley leaves, then finely chop stems. Zest lemon. Slice half of the lemon into wedges, then juice the remaining half. Slice chilli.

Step 3 of 4

Heat oil in a large frying pan over medium-high heat. Cook parsley stems, garlic, zest and chilli for 1-2 minutes or until fragrant. Add spinach, lentils and two-thirds of the feta and cook, stirring, for a further minute. Season with freshly cracked black pepper.

Step 4 of 4

Add pasta, lemon juice and reserved pasta water to pan and toss until well combined. Top with parsley leaves and remaining feta. Serve.

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