26 May Wholemeal Spaghetti With Broccolini & Garlic Crumbs

Prep + cook time: 40 minutes
Serves: 4

INGREDIENTS

• 6 slices wholemeal bread (270g), crusts discarded
• 375g wholemeal spaghetti
• 420g broccolini, ends trimmed
• 150g sugar snap peas, trimmed (see tip)
• 1/3 cup (80ml) extra virgin olive oil
• 2 cloves garlic, crushed
• 1 fresh small red chilli, seeded, chopped finely
• 2 green onions (scallions), chopped finely
• 1 medium zucchini (120g), sliced thinly
• 2 teaspoons finely grated lemon rind
• 1/4 cup (60ml) lemon juice
• 75g soft goat’s cheese, crumbled

METHOD

1. Tear bread into small pieces.
2. Cook pasta in a large saucepan of boiling water until almost tender. Add broccolini and peas to water for the last 5 minutes of pasta cooking time. Drain & reserve 1/4 cup (60ml) cooking water.
3. Meanwhile, heat half the oil in a large frying pan over medium high heat; cook bread pieces, garlic and chilli, stirring frequently, for 5 minutes or until browned and crisp. Drain on a paper towel.
4. Heat remaining oil in the same cleaned pan; cook green onion and zucchini, stirring, for 3 minutes or until zucchini is tender.
5. Combine pasta mixture and zucchini mixture in a large bowl with rind, juice and reserved cooking water.
6. Serve pasta topped with garlic crumbs and goat’s cheese. 

TIP

You can use green beans or frozen peas instead of the sugar snap peas, if you prefer.