Punchy spaghetti
Eat pasta and stay healthy with this punchy spaghetti with courgette, tomatoes and anchovies. It's easy to make and costs under £2 a serving
- Prep:10 mins
Cook:15 mins
- Serves 1
- Easy
Nutrition per serving
- kcal 436
- fat 15g
- saturates 2g
- carbs 53g
- sugars 5g
- fibre 12g
- protein 17g
- salt 0.9g
Ingredients
- 75g wholemeal spaghetti
- 2 anchovies, in oil
- 1 fat garlic clove, finely chopped
- 1 tbsp olive oil
- ½ tsp smoked paprika
- 1 small courgette, cut into cubes
- 100g cherry tomatoes, halved
- large handful rocket
- ½ lemon, juiced
Method
Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions.
Meanwhile, cook the anchovies and garlic in a frying pan with the oil, until the anchovies have broken down. Add the paprika and courgette, then cook for 5 mins until the courgette is mostly softened. Tip in the cherry tomatoes and turn up the heat a little so they begin to burst.
Transfer the pasta straight to the frying pan using tongs (a little water will help create a smooth sauce). Take the pan off the heat, add a good grinding of black pepper and a squeeze of lemon juice to taste, then toss through the rocket. Mix everything to combine and pile into your bowl.
