Spaghetti with fresh herbs is ideal the night before a race. With 75g carbohydrate, 18g protein, 17g fat and 5g fibre per portion, it’s tasty, simple and well-balanced.
- 4900
- Total time 17 minutes
- Prep time 5 minutes
- Cook time 12 minutes
Ingredients
- Spaghetti 400g
- extra virgin olive oil 4tbsp
- garlic cloves 2
- Dried chili 1, crushed
- Canned anchovy fillets 4, finely chopped
- lemon zest 1, grated
- Fresh herbs (basil, oregano, chives, parsley) 150g, chopped
- Grated parmesan, to serve
Method
-
Step 1
Bring a large pan of salted water to the boil and cook the spaghetti according to pack instructions. In a large non-stick frying pan, sweat the garlic in the olive oil over a very low heat for a minute.
Step 2
Add the chilli, lemon zest, anchovies and herbs and stir until the herbs have wilted.
Step 3
When cooked, drain the spaghetti, reserving some of the cooking liquid to prevent the pasta from sticking together. Add the spaghetti to the herby mixture and toss well to combine.
Step 4
Serve with the parmesan cheese and freshly ground black pepper. This goes really well with a fresh tomato and basil salad.
Here’s three more pasta ideas to mix it up…
Pasta for breakfast – Swap garlic, chilli and anchovies for chopped cherry tomatoes, avocado and bacon. Beat two eggs and stir in at the end for a nice sauce.
Boost the macros – Drain a can of sardines and stir them in. Then sprinkle with pine nuts to add more protein and unsaturated fats to your dish.
Go green – Add very thinly sliced courgette and a couple of handfuls of peas to the pasta one minute before draining for an extra fix of greens.