Spaghetti aglio, olio & spring greens

Spaghetti aglio, olio & spring greens

main courses | serves 4

The simplest, loveliest pasta we can think of. Fresh garlic (aglio), good oil (olio) and great parmesan are key.

1. Cook the spaghetti in a saucepan of salted boiling water according to the packet instructions, around 8 minutes.
2. Meanwhile, heat a drizzle of olive 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 3–4 minutes or until the greens have wilted a little. Grate over the lemon zest.
3. 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 olive oil and a wispy pile of grated parmesan.

Per serving 435 cals, 6.7g fat (2g saturated), 18g protein, 74.1g carbs, 1.3g sugars


Recipe Anna Jones
Photo Martin Poole

from Issue 28


• 400g spaghetti
• Extra-virgin olive oil
• 2 garlic cloves, chopped
• 1 red chilli, deseeded and finely chopped
• 1 head of spring greens, rinsed and finely sliced
• Zest and juice of 1 large unwaxed lemon
• A good handful of finely grated parmesan

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