Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Garlic, Greens and Chilli Spaghetti

A Mediterranean feast, full of flavour with a kick of chilli to energise your evening.
  • 20 minutes
  • Prep time12 minutes
  • 4 portions
recipe image Garlic, Greens and Chilli Spaghetti


  • 2 tbsps Bertolli
  • 2 cloves garlic
  • 1 red chilli
  • head spring greens
  • 400 grams spaghetti
  • 1 lemon
  • 2 tbsps Parmesan

Nutritional facts

Energy (kcal)430 kcal
Energy (kJ)1801 kJ
Protein (g)18.0 g
Carbohydrate incl. fibre (g)80.9 g
Carbohydrate excl. fibre (g)77.2 g
Sugar (g)3.4 g
Fibre (g)3.6 g
Fat (g)3.9 g
Saturated fat (g)1.5 g
Unsaturated fat (g)1.5 g
Monounsaturated fat (g)0.8 g
Polyunsaturated fat (g)0.8 g
Trans fat (g)0.0 g
Cholesterol (mg)5 mg
Sodium (mg)144 mg
Salt (g)0.36 g
Vitamin A (IU)4617 IU
Vitamin C (mg)69.5 mg
Calcium (mg)183 mg
Iron (mg)2.18 mg
Potassium (mg)492 mg


  1. Peel and finely chop the garlic, deseed and finely chop the chilli and rinse. Finely slice the spring greens/ kale.
  2. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
  3. Meanwhile, heat a 2 tablespoons of Bertolli in a frying pan. Add the garlic and chilli and fry until the garlic starts to colour.
  4. Add the spring greens or kale and cook, stirring occasionally for 3 to 4 minutes or until they have wilted a little. Finely grate over the lemon zest.
  5. Drain the pasta and add it to the pan with a splash of the water it was cooked in.
  6. Squeeze over the lemon juice and serve topped with a drizzle of melted Bertolli.