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Punchy spaghetti

Punchy spaghetti served with vegetables

Punchy spaghetti

Name: Punchy spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 75g wholemeal spaghetti; 2 anchovies in oil; 1 fat garlic clove finely chopped; 1 tbsp olive oil; ½ tsp smoked paprika; 1 small courgette cut into cubes; 100g cherry tomatoes halved; large handful rocket; ½ lemon juiced

Sophie Godwin – Cookery writer

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Serves 1

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.9 ratingsRate

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Eat pasta and stay healthy with this punchy spaghetti with courgette, tomatoes and anchovies. It's easy to make and costs under £2 a serving

Healthy

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Ingredients

Nutrition

Units:

MetricUS

75g wholemeal spaghetti
2 anchovies

in oil
1 fat garlic clove

finely chopped
1 tbsp olive oil
½ tsp smoked paprika
1 small courgette

cut into cubes
100g cherry tomatoes

halved
large handful rocket
½ lemon

juiced

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Nutrition: Per serving

kcal436

low
fat15g
saturates2g
carbs53g
sugars5g
fibre12g
protein17g
salt0.9g

Method

step 1

Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions.
step 2

Meanwhile, cook the anchovies and garlic in a frying pan with the oil, until the anchovies have broken down. Add the paprika and courgette, then cook for 5 mins until the courgette is mostly softened. Tip in the cherry tomatoes and turn up the heat a little so they begin to burst.
step 3

Transfer the pasta straight to the frying pan using tongs (a little water will help create a smooth sauce). Take the pan off the heat, add a good grinding of black pepper and a squeeze of lemon juice to taste, then toss through the rocket. Mix everything to combine and pile into your bowl.

Recipe from Good Food magazine, September 2018

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A star rating of 5 out of 5.9 ratings

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