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Spaghetti aglio, olio & spring greens

Spaghetti aglio, olio & spring greens

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Spaghetti aglio, olio & spring greens

Serves 4

Cooks In20 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 435 22%

  • Fat 6.7g 10%

  • Saturates 2g 10%

  • Sugars 1.3g 1%

  • Protein 18g 36%

  • Carbs 74.1g 29%

Of an adult's reference intake


  • 2 cloves of garlic
  • 1 fresh red chilli
  • 1 head of spring greens
  • 400 g dried spaghetti
  • extra virgin olive oil
  • 1 large unwaxed lemon
  • Parmesan cheese

Recipe From

Jamie Magazine

By Anna Jones


  1. Peel and finely chop the garlic, deseed and finely chop the chilli and rinse and finely slice the spring greens.
  2. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
  3. Meanwhile, heat a drizzle of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour.
  4. Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens 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 oil and a wispy pile of finely grated Parmesan.

Watch the video: Mushroom Spaghetti Aglio Olio. My Food Story


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