Mrs. Jackson Cooks

Life through food

When the cupboards are bare: lemon, garlic & chilli spaghetti

on January 28, 2011

Now, I must confess, my cupboards aren’t remotely bare, but I wanted a super quick lunch and this did the trick. However, if you have run out of everything pretty much, this is the perfect dinner. Surprisingly, it tastes really good. When I made it the first time I was expecting it to be a bit boring but it’s not at all.

This is a Ravinder Bhogal recipe, from Cook in Boots and it lives up to all the expectations I have of her recipes. She suggests buying the best angel hair spaghetti you can find. I have made it with fresh angel hair spaghetti and to be honest it didn’t taste much better than with normal spaghetti from aldi so I wouldn’t get too worked up which spaghetti you use.

This time I added an onion and some Parmesan. You can do it with or without, although if the cupboards really are bare, you might not have an option! But if this recipe proves anything is that even if you think you have nothing to eat, you can make good food from virtually nothing!

Plus, it’s diet friendly, good for the time restricted, and the vegetarians (even vegans if you leave off the parmesan).

Lemon, garlic and chilli spaghetti

Serves 2

  • 150-200g spagetti
  • 50ml extra virgin olive oil (good oil is pretty much essential)
  • 1 small red onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 1 red chilli, finely chopped
  • zest and juice of half a lemon
  • 50g parmesan cheese, grated
  1. Cook the pasta according to the packet instructions. Drain and set aside
  2. Meanwhile, heat the oil in a pan on a low heat. Add the onion, garlic and chilli. When the oil has absorbed the flavours of the garlic and chilli, add the lemon zest and juice.
  3. Then add the pasta and mix well to coat in the mixture. Season to taste
  4. Pile into bowls and top with parmesan cheese.
  5. Enjoy with a nice glass of white wine to forget how bare your cupboards are!
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