Garlic, Greens and Chilli Spaghetti
A Mediterranean feast, full of flavour with a kick of chilli to energise your evening.
Prep time12 minutes
4 portions
Ingredients
- 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 |
Instructions
- Peel and finely chop the garlic, deseed and finely chop the chilli and rinse. Finely slice the spring greens/ kale.
- Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
- Meanwhile, heat a 2 tablespoons of Bertolli in a frying pan. Add the garlic and chilli and fry until the garlic starts to colour.
- 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.
- Drain the pasta and add it to the pan with a splash of the water it was cooked in.
- Squeeze over the lemon juice and serve topped with a drizzle of melted Bertolli.
