Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 5.04 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 350grams thin spaghetti
- 1/2 green cabbage, roughly shredded
- 1/3 cup extra virgin olive oil
- 1/2 cup Woolworths panko breadcrumbs
- 2 sprigs continental parsley, leaves picked, finely chopped
- 25grams parmesan, finely grated
- 4 cloves garlic, thinly sliced
- 45grams canned anchovies, oil reserved, finely chopped
- 1/2teaspoons dried chilli flakes
- 1 lemon, juiced, cut into wedges
Nutrition per serving
2580kJ / 615Cal
2580 Kilojoules or 615 Calories
30% of daily energy intake*
Protein
18.8grams
Fat
23.2grams
Carbs
81.8grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This fresh pasta recipe will make your tastebuds sing. Crisp cabbage and spaghetti tossed with olive oil, chilli, lemon, anchovies and parmesan breadcrumbs.
Method
Step 1 of 3
Cook pasta in a large saucepan of boiling water according to packet instructions or until tender, adding cabbage halfway through cooking. Drain, reserving 1/2 cup cooking liquid.
Step 2 of 3
Heat 1 tbs oil in same saucepan over medium-high heat. Add breadcrumbs and cook for 1 minute, stirring, or until golden and crisp. Transfer to a small bowl. Stir in parsley and parmesan.
Step 3 of 3
Heat remaining oil in same pan over medium heat. Cook garlic, anchovies, reserved oil and chilli for 2 minutes, stirring, or until anchovies have broken down and mixture is fragrant. Add pasta mixture, reserved cooking liquid and lemon juice, then toss until heated through. Season. Divide pasta mixture among bowls and top with pangrattato. Serve with lemon wedges.
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