CHILLI, LEMON & GARLIC SPAGHETTI
SERVES 4 PREP 15 MINS COOK 15 MINS
• 375g Market Kitchen Dried Pasta Spaghetti from The Warehouse
• ½ cup olive oil
• grated zest 2 lemons, juice from 1
• 4 garlic cloves, crushed
• 2 cups coarsely torn sourdough breadcrumbs
• 2 long red chillies, seeded, finely chopped
• ½ cup grated parmesan
• 2 tbsp chopped parsley
• 100g marinated feta, crumbled
1 Cook spaghetti following packet directions. Drain, reserving ¼ cup liquid.
2 In large frying pan, heat 2 tbsp oil on medium. Fry half the zest and 1 crushed garlic clove for 1 min. Add breadcrumbs. Cook, stirring, for 4-5 mins. Transfer to a bowl.
In same pan, heat remaining oil on medium. Sauté remaining zest, garlic and chilli for 2-3 mins.
