NUTRITION: FOR 4
FAT: 14.4G (1.9G SATURATED)
CARBOHYDRATES: 101G (4.5G SUGARS)
Olive oil for drizzling and frying
2 garlic cloves, crushed
250g breadcrumbs (use fresh or dry bread)
1 tsp salt
1 tsp finely grated lemon zest, plus extra to serve
80g baby leaf spinach
Parmesan or vegetarian alternative (optional)
Boil a large pan of water with a good pinch of salt and cook the spaghetti for about 10 minutes, according to the pack instructions. Drain, reserving a cupful of the cooking water, then season with salt and a drizzle of olive oil.
Meanwhile, heat a frying pan over a medium-high heat and add a glug of oil. Add the garlic and cook, stirring, for a few seconds. Add the breadcrumbs and fry, stirring, for 3-4 minutes until golden brown. Remove the pan from the heat, add the salt and lemon zest, then transfer to a bowl.
Reheat the same frying pan with another drizzle of olive oil. Fry the spinach for 1 minute until wilted, then add the cooked spaghetti and toss together well. Season to taste, then add some of the reserved pasta water if the spaghetti looks a little dry. Serve topped with the garlicky breadcrumbs, a little more lemon zest and plenty of freshly grated parmesan.