Serves: 1

Rocket and Chilli Pasta

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Rocket Chilli Pasta lg thumb

Rocket and chilli pasta

A vegetarian option that packs a punch. Fresh, strong flavours make this a favourite. Add some fish or chicken on the side if you fancy ...

  • 175 g linguine (dry weight)
  • Spray olive oil
  • 1 red chilli (deseeded and sliced)
  • 2 garlic cloves (crushed)
  • lemon (Finely grated (zest & juice))
  • 4 sun-blush tomatoes (drained and chopped)
  • 1 small packet wild rocket leaves (roughly chopped)
  • Handful basil leaves
  • Salt
  • Finely ground black pepper
  • 2 tbsp Parmesan cheese (grated)
  1. Bring a large pan of salted water to a rolling boil and then add the linguine.
  2. Boil for about 10 minutes or until the past is just tender but still retains some ‘bite’ (al dente).
  3. Drain well.
  4. While the pasta is cooking, heat a pan that has been sprayed with oil and, when hot, add the chilli, garlic and lemon zest.
  5. Cook for 1 minute without colouring the garlic and then add the lemon juice, sun blush tomatoes, rocket and basil.
  6. Toss lightly for 1-2 minutes to heat through and allow the leaves to wilt.
  7. Stir in the drained pasta and Parmesan and season to taste.
  8. Serve immediately.

This goes well with plain grilled chicken or fish.