Artichoke, chilli and lemon spaghetti

Celebrate Meat-free Monday with a scrumptious artichoke, chilli and lemon spaghetti.

Cooking Time: 25 minutes

Ingredients (serves 4):

2 medium lemons
375g dried thin spaghetti pasta
50g butter
4 slices white bread, crusts removed, finely chopped
3 garlic cloves, crushed
1 medium brown onion, finely chopped
2 long red chillies, deseeded, thinly sliced
2 x 400g cans artichoke hearts, drained, quartered
1/4 cup finely chopped fresh flat-leaf parsley leaves

Cooking Directions:
  1. Finely grate rind from 1 lemon. Juice lemons. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain, reserving 1/3 cup liquid. Return pasta to pan.
  2. Meanwhile, melt half the butter in a frying pan over medium-high heat. Add bread and garlic. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a bowl.
  3. Melt remaining butter in frying pan. Add onion and chilli. Cook, stirring, for 3 minutes or until softened. Add to pasta. Add lemon rind, lemon juice, reserved liquid, artichoke, parsley and half the bread mixture. Toss to combine. Top with remaining bread mixture. Serve.

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