Name: Wholemeal vegetable spaghetti with garlic crumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 6 (270g) wholemeal bread, crusts discarded; 375 gram wholemeal spaghetti; 200 gram broccoli, cut into small florets; 150 gram sugar snap peas, trimmed; 1 tablespoon olive oil; 2 clove garlic, crushed; 1 medium (120g) zucchini, sliced thinly; 2 drained anchovy fillets, chopped finely; 2 green onions, chopped finely; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice

Ingredients

6 (270g) wholemeal bread, crusts discarded

375 gram wholemeal spaghetti

200 gram broccoli, cut into small florets

150 gram sugar snap peas, trimmed

1 tablespoon olive oil

2 clove garlic, crushed

1 medium (120g) zucchini, sliced thinly

2 drained anchovy fillets, chopped finely

2 green onions, chopped finely

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

Method

1.Process bread until fine.

2.Cook spaghetti in a large saucepan of boiling water until tender. Add broccoli and peas to water for the last 5 minutes of pasta cooking time. Drain; reserve 1/4 cup cooking liquid.

3.Meanwhile, heat half the oil in a large frying pan; cook breadcrumbs and garlic until browned and crisp. Remove from pan. Heat remaining oil in same cleaned pan; cook zucchini, anchovy and onions until zucchini is tender.

4.Combine spaghetti mixture and zucchini mixture in a large bowl with rind, juice and reserved cooking liquid. Season to taste.

5.Serve pasta sprinkled with garlic crumbs.

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Ingredients

Method

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