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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 Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.