Artichoke, Chilli and Lemon Spaghetti

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Artichoke, Chilli and Lemon Spaghetti

 

 

2 medium lemons

375 g (13 1/4 oz) dried GF thin spaghetti pasta

50 g (1 3/4 oz) vegan margarine

4 slices GF white bread, crusts removed, finely chopped

3 garlic cloves, crushed

1 medium brown (yellow) onion, finely chopped

2 long red chillies, deseeded, thinly sliced

two 400 g (14 oz) cans artichoke hearts, drained, quartered

1/4 cup finely chopped fresh flat-leaf parsley leaves

 

 

1. Finely grate rind from 1 lemon. Juice lemons.

 

2. Cook pasta in a saucepan of boiling, salted water, following packet

directions, until just tender. Drain, reserving 1/3 cup liquid. Return

pasta to pan.

 

3. Meanwhile, melt half the margarine in a frying pan over medium-high

heat. Add bread and garlic. Cook, stirring, for 3 to 4

minutes or until golden. Transfer to a bowl.

 

4. Melt remaining margarine in frying pan. Add onion and chilli. Cook,

stirring, for 3 minutes or until softened. Add to pasta.

 

5. Add lemon rind, lemon juice, reserved liquid, artichoke, parsley

and half the bread mixture. Toss to combine. Top with remaining bread

mixture. Serve.

 

 

Serves 4.