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Recipe From
Jamie Magazine
By Anna Jones
Tap For Ingredients
Method
Peel and finely chop the garlic, deseed and finely chop the chilli and rinse and finely slice the spring greens.
Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
Meanwhile, heat a drizzle of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour.
Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens have wilted a little. Finely grate over the lemon zest.
Drain the pasta and add it to the pan with a splash of the water it was cooked in.
Squeeze over the lemon juice and serve topped with a drizzle of oil and a wispy pile of finely grated Parmesan.