Lentil spaghetti with spinach & anchovies
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
There are lots of bold flavours in this spaghetti—and they all get along. Anchovies lend an umami depth (not fishiness) that the nutty lentil pasta laps right up.
Ingredients
Yellow lentil pasta
240 g, spaghetti
Olive Oil
2 tablespoon(s)
Onion
1 medium
Chilli flakes
½ teaspoon(s), level
Garlic
3 clove(s)
Anchovies in oil, drained
2 can(s), small, drained
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Spinach
280 g
Instructions
1
In a pot of boiling water, cook the pasta according to pack instructions. Reserve 100ml of cooking water. Drain the pasta and set aside.
2
Meanwhile, in a large frying pan, heat the oil over a medium heat. Add the onion and chilli flakes and cook for 5 minutes. Add the garlic and anchovies and cook for a further 2 minutes. Add a pinch of salt and 50ml of the pasta cooking water, scraping the bottom of the pan to loosen any browned bits.
3
Stir in the lemon zest and juice, then stir in the pasta. Add the spinach and toss gently to combine. Stir in additional pasta cooking water if needed to loosen the sauce if it feels too dry or too thick.
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