Tagliatelle with greens, lemon, and olive oil

This is a summery pasta dish which adds a touch of luxury to every evening, but only needs 20 minutes and 5 ingredients

I use whatever greens I have in the fridge or freezer- here it was leeks and courgette with a handful of spinach added at the end. Lashings of olive oil give it an authentic feel without the effort.

Ingredients (serves 2):

5 tagliatelle nests

1 courgette, sliced thinly with a Y-shaped peeler

1 leek, sliced thinly with a Y-shaped peeler

1 bulb garlic, minced

Extra virgin olive oil

Dash of chili flakes

1 fresh lemon

Optional extras: Spinach, pine nuts, pumpkin seeds, black olives, or basil leaves

Method:

  1. Bring a pan of salted water to the boil and cook the pasta
  2. Heat up a large frying pan with some olive oil and gently fry off the leeks and courgettes with the garlic, until soft and fragrant.
  3. Add salt, pepper, chili flakes, and the zest and juice of the lemon to the frying pan and gently heat through- taste and season if needed
  4. Optional: Add spinach, pine nuts, pumpkin seeds, olives, or basil leaves
  5. Serve with lots of extra virgin olive oil

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