Donna Hay recipe: Pasta with garlic crumbs, lemon & ricotta
This recipe is comfort food at its finest. Omit the anchovies if you are feeding little ones - they will love the crunch of the sourdough croutons!
200g dried wholemeal spaghetti or linguine
4 white anchovy fillets, finely chopped (optional)
2 tablespoons extra virgin olive oil, plus extra for drizzling
2 slices sourdough bread, torn into small pieces (crusts on)
2 cloves garlic, sliced
1 tablespoon shredded lemon rind
¼ cup (6g) torn flat-leaf parsley leaves
30g rocket leaves
½ cup (120g) fresh ricotta
Finely grated Parmesan and lemon wedges (optional), to serve
1. Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain and set aside.
2. Return saucepan to medium-low heat. Add the oil, garlic and bread and toss until golden.
3. Add lemon rind, anchovies, pasta, parsley and rocket and toss to coat.
To serve, divide pasta between bowls and top with ricotta.
4. Drizzle with extra oil, sprinkle with Parmesan and serve with lemon wedges, if you like.
Bursting with quick-fix one-pan dinners, fast freezer-ready dishes and amazingly good, almost-healthy sweets, Everyday Fresh is the recipe book you'll want in your life every day! Recipe extracts from Everyday Fresh by Donna Hay, RRP$50, HarperCollins.
Photography: Con Poulos; Recipes and styling: Donna Hay
AS FEATURED IN ISSUE 52 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW