Lemon & Sundried Tomato Spaghetti
Simple dishes sometimes pack the biggest punch. Plus this is Alex's new favourite spaghetti!
prep time 5 mins total time 10 mins serves 2
ingredients
250g spaghetti
Extra virgin olive oil
Juice and zest of a lemon
4-6 sundried tomatoes
Bunch of parsley
Pinch of chilli flakes
2 tbsp pine nuts
Salt and pepper
Nutritional yeast
method
Cook spaghetti according to packet instructions.
Meanwhile prepare the remaining ingredients; juicing and zesting the lemon, chopping the parsley and slicing up the tomatoes.
Once al dente, drain the pasta and return to the pan.
Drizzle over a healthy glug of olive oil, and add in the remaining ingredients.
Stir together, topping with some leftover parsley.
notes
Like many of my other recipes, the measurements in this recipe are a guide. But I would never measure out these ingredients, instead just eyeballing it. I recommend you throw in the amounts you like, adding more chilli if you like a kick, or using less lemon if you're not a fan of a strong lemon flavour for example. Start with less, adding more if it needs it, according to your taste.
For a more budget-friendly alternative, switch out the sundried tomatoes for cherry tomatoes and the pine nuts for any other nuts (chopped up small).
