Garlicky Crumbed Spaghetti
Serves: 2
Cost Cutting Eco Friendly Quick Make Vegan Friendly
The garlicky crumb mixture in this recipe gives the dish such a flavoursome bite
Ingredients:
150g spaghetti1 tbsp olive oil
50g chunky breadcrumbs, made from stale ciabatta or white loaf
2 garlic cloves, finely chopped
50g blanched hazelnuts, roughly chopped
1 lemon, unwaxed zest only
100g baby spinach
25g sundried tomatoes, roughly chopped, plus 1 tbsp oil from the jar
handful fresh basil leaves
method:
- Cook the spaghetti in boiling water for 10-12 minutes, until tender. Meanwhile, heat the olive oil in a frying pan, add the breadcrumbs, garlic and hazelnuts and fry for five minutes, stirring occasionally. Stir in the lemon zest and take off the heat.
- Drain the spaghetti, reserving one tablespoon of the cooking water. Return to the pan and fold in the spinach, tomatoes and reserved oil from the tomatoes. Warm through over a gentle heat until the spinach has just wilted.
- Stir in the basil and divide between two serving plates. Scatter over the garlicky crumb mixture to serve.
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