Fruit Thyme

Spaghetti with Lemon, Garlic and Parsley

By David and Lucy Nield

Ingredients
Spaghetti 80-100g per person
2 tbsp Parsley finely chopped
2 cloves of garlic finely chopped
Zest and juice of 1 lemon
Olive oil

Option: 1 finely chopped red chilli

Method:
Cook pasta in salted boiling water according to packet
When pasta has 2min to go start sauce:
In a large frypan add 2tbsp olive oil and bring to medium heat
Add garlic and fry for 1-2min
Drain pasta but keep aside the cooking water
Place pasta and remaining ingredients in pan with garlic and mix well
Add 2 tbsp cooking water to create more sauce and toss through. Add more if needed but know 1 tbsp at a time
Serve immediately with freshly cracked pepper and Parmesan cheese on top

You can also add some chicken