zoom Spaghetti with greens, capers, anchovies & lemon dressing
  • Save to your scrapbook
  • Save to your scrapbook

    Spaghetti with greens, capers, anchovies & lemon dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spaghetti with greens, capers, anchovies & lemon dressing

    • Preparation time: 5 minutes
    • Cooking time: 12 minutes
    • Total time: 17 minutes

    Serves: 2

    Ingredients

    250g spring greens
    4-5 anchovy fillets from a can or jar, drained
    2 tbsp capers, drained
    2 cloves garlic, crushed
    1 tbsp olive oil
    1 lemon, finely grated zest, plus 2 tsp juice
    150g dried wholewheat spaghetti 

    Method

    1. For the spaghetti, bring a large pan of water to the boil. 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 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. Pile into shallow bowls to serve.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary