Got 15 minutes? That’s all it takes!
This is a fantastic meat-free Monday pasta dish that boasts flavours of garlic, rocket and lemon…
What You Need
500g wholewheat linguine pasta
3 tbsp olive oil
6 garlic cloves, crushed
½ tsp sea salt flakes
¼ cup fresh lemon juice
70g wild rocket, chopped
⅓ cup grated Parmesan cheese
Freshly ground black pepper
Extra-virgin olive oil
1/ Heat the olive oil in a small pot over medium heat, add the garlic and salt and cook, stirring occasionally, for a few minutes, until the garlic is softened and fragrant but without colour. Set aside.
2/ Cook the linguine pasta in rapidly boiling salted water for eight minutes, drain and return to the pot.
3/ Add the garlic, oil, lemon juice, rocket and Parmesan. Toss well, season and serve in bowls.
4/ If you wish, add a final drizzle of extra-virgin olive oil and a sprinkling of Parmesan before serving.
Serves 4. Per 177g serving: 1 463kJ, 14g fat (3.5g sat), 190mg sodium, 48g carbs, 7g fibre, 3g sugars, 10g protein
Cook’s note: Save even more time by cooking the garlic while the pasta is boiling.