An umami-packed light pasta dish ready in minutes. Flavoured with tangy lemon, sweet sun-dried tomato and a hint of chilli make this dish a favourite. We have used homemade fresh spinach fettuccini in this recipe but you could easily use dried paster from the supermarket.
Cook: 10 mins
350g Fresh Spinach Fettuchinni or Fettuchinni
100ml Extra Virgin Olive Oil
6 Tablespoons Sun-Dried Tomato Powder
1/2 Tablespoon Granulated Garlic
1-2 Teaspoon Chilli Flakes (depending on how hot you like your pasta)
1 Large Lemon, Zested & Juices
Small Bunch Flat-Leaf Parsley, Finely Chopped
40g Grated Parmesan
In a large bowl combine Oil, Sun-Dried Tomato Powder, Granulated Garlic, Chilli Flakes, Lemon Juice & Zest.
Meanwhile cook the pasta in rapidly boiling salted water for 90 seconds if using fresh pasta, or follow the instructions on the packet of bought pasta until al dente. Drain, reserving 150ml of the cooking water.
Add the cooked fettuccine and 50ml of the reserved cooking water into the Oil, Sun-Dried Tomato Powder, Granulated Garlic, Chilli Flakes, Lemon Juice & Zest bowl & toss.
Add the parmesan and toss again. Add a little more water to loosen if needed.
Season with sea salt flakes & a good amount of fresh cracked pepper.
Divide between 4 bowls.