Italian cooking never fails to impress, be it a simple, or complicated dish. Turning a few ingredients into a stunning dish can be just as rewarding as a saucepan that has sat on the hob all day, and you can find out all about it on our inspiring The Italian Veggie course…
This recipe originally appeared in our cookbook, Happy, Healthy and Delicious – with over 80 tasty, nutritious and creative vegetarian recipes – which is available here for £9.99 + P&P.
Wholewheat Pasta with Chilli and Rocket
Opting for wholewheat pasta instead of white pasta will increase the amount of fibre in your diet, helping to aid digestion and protect against certain cancers.
Preparation: 5 mins
Cooking: 12 mins
200g wholewheat pasta
2 tbsp olive oil
2 cloves garlic, finely sliced
1 medium red chilli, finely sliced
1 tbsp lemon juice
Pinch of salt
Pinch of ground black pepper
Boil a large pan of water and add the pasta. Cook according to the packet instructions.
Heat the oil in a large, deep-sided frying pan and add the garlic and chilli. Cook gently for 2 minutes before adding the rocket. Cook for a further 2 minutes until the rocket has wilted, then add the lemon juice, salt and pepper.
Take the pan off the heat, stir through the pasta and serve.
Energy: 345 kcals Protein: 15.6g Carbohydrate: 68g Of which sugars: 4.7g Fat: 3.1g Of which saturates: 0.6g Fibre: 12.6g Salt: 0.5g
If you feel inspired by this recipe and want to know even more delicious Italian recipes, come on our next The Italian Veggie adventure!