IN THE POT | (MFM) SPAGHETTI WITH LEMON & ROCKET

It’s Monday so that means it’s a meat free day for us.  As this is our second MFM it’s highlighted a lack of planning on our part.  Normally we’d take leftovers to work, but given the fact that HUBBY had made a rather wonderful beef pho for dinner last night leftovers were off the table.  So it was Sizzle Bento to the rescue with a vegetarian raman noodle soup.  With a meat free lunch out of the way it was just left to decide what would happen for dinner.

Image source: gnomeangel

I found this recipe but I was a little concerned it would just be a meat-less version of the Chicken Spaghetti Salad I made last week.  But I thought, what the heck.  I really enjoyed the salad so it would stand that I would like this as well.  So I made Spaghetti with Lemon & Rocket and it was YUM!  Seriously.

So simple to do, cheap to get the ingredients together and fast to make.  I ended up having to substitute for the olive oil and chili oil because we’d run out of one and we didn’t have any of the other.  So I just used 5 tbs of vegetable oil combined with minced chili.  I think the original version would be a little tarter, but it turned out well.  I’m going to keep an eye out for chili oil in my travels and if I can find some I’m going to make this again.

Oh, and I added an extra clove of garlic. Love me some garlic!  Anyone want a kiss?

Spaghetti with Lemon and Rocket

375g (13 oz) spaghetti

100g (3½ oz) rocket (arugula), finely shredded

1 tablespoon finely chopped lemon zest

1 garlic clove, finely chopped

1 small red chili, seeded and finely chopped

1 teaspoon chili oil

5 tablespoons extra virgin olive oil

60g (2¼oz) Parmesan cheese, finely grated

1. Cook the spaghetti according to the packet instructions until al dente. Drain well.

2. Combine the rocket, lemon zest, garlic, chili, chili oil, extra virgin olive oil and two thirds of the grated Parmesan in a large bowl and mix together gently.

3. Add the pasta to the rocket and lemon mixture and stir together well.

4. Served topped with the remaining Parmesan and season to taste with salt and cracked black pepper.

Serves: 4

Tip: If you prefer, you can substitute basil leaves for the rocket.

Source: Vegie Food