Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 400grams dried spaghettini
- 1/2 cup flat-leaf parsley
- 1 cup breadcrumbs, made from stale bread
- 1 lemon, juiced and zested
- 1/2 cup parmesan cheese, grated (to serve)
- 1 pinch freshly ground pepper
- 80milliliter olive oil
- 1 pinch salt flakes
- 4 clove garlic, cut into fine slithers
- 1 long fresh red chili
Nutrition per serving
1750kJ / 420Cal
1750 Kilojoules or 420 Calories
20% of daily energy intake*
Protein
13.5grams
Fat
17.8grams
Carbs
53.2grams
Sugars
1.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Bring a large saucepan of water to the boil and cook spaghettini for 8 minutes until al dente. Drain in a colander, reserving a cup of the cooking water and set aside.
Step 2 of 6
In a frying pan, warm olive oil to medium-hot, but not smoking. Add breadcrumbs, chilli and a sprinkle of salt and sauté for about 5 minutes, or until breadcrumbs are golden.
Step 3 of 6
Add the garlic and cook for another minute. Toss in parsley and remove from the heat, then stir through lemon zest.
Step 4 of 6
Season with salt and pepper, then remove from the pan and place in a bowl.
Step 5 of 6
Return frying pan to the stove and add the cooked spaghettini and a little more olive oil and the reserved cooking water. Toss well and heat through for a further 30 seconds.
Step 6 of 6
Stir through the lemon juice, place in a serving dish and top with the breadcrumb mixture and freshly grated parmesan.
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