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Spaghetti with greens, capers, anchovies & lemon dressing
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150g Waitrose Love Life Wholewheat Spaghetti
250g essential Waitrose Spring Greens
4-5 anchovy fillets, drained from a can or jar
2 tbsp capers, drained
2 cloves garlic, crushed
1 tbsp olive oil
1 lemon, finely grate zest, plus 2 tsp juice
1. Bring a large saucepan of water to the boil for the pasta. Meanwhile, cut away the thick stalks from the spring greens, roll up the leaves into a tight bundle and finely shred. Chop the anchovy fillets and mix with the capers, garlic, olive oil, lemon zest and juice and freshly ground black pepper.
2. Add the spaghetti to the boiling water and return to the boil. Cook for 8-10 minutes or until just tender. Add the spring greens and cook for a further 2 minutes until the greens are tender. Reserve a ladleful of the pasta water, about 100ml, drain the greens and spaghetti in a colander and return to the pan. Add the caper mixture and reserved pasta water and mix well. Pile into bowls to serve.
Cook’s tip For a vegetarian dish, dice and grill or fry 100g essential Waitrose Cypriot Light Halloumi cheese and stir it into the pasta instead of the anchovy fillets.
Typical values per serving:
1 of your 5 a day; low in saturated fat.