Sun-Dried Tomato, Lemon, Chilli & Garlic Fettuccini

An umami-packed light pasta dish ready in minutes. Flavoured with tangy lemon, sweet sun-dried tomato and a hint of chilli make this dish a favourite. We have used homemade fresh spinach fettuccini in this recipe but you could easily use dried paster from the supermarket.


Prep:5 mins

Cook: 10 mins

Serves: 4

 

INGREDIENTS

 

METHOD

  1. In a large bowl combine Oil, Sun-Dried Tomato Powder, Granulated Garlic, Chilli Flakes, Lemon Juice & Zest.

  2. Meanwhile cook the pasta in rapidly boiling salted water for 90 seconds if using fresh pasta, or follow the instructions on the packet of bought pasta until al dente. Drain, reserving 150ml of the cooking water.

  3. Add the cooked fettuccine and 50ml of the reserved cooking water into the Oil, Sun-Dried Tomato Powder, Granulated Garlic, Chilli Flakes, Lemon Juice & Zest bowl & toss.

  4. Add the parmesan and toss again. Add a little more water to loosen if needed.

  5. Season with sea salt flakes & a good amount of fresh cracked pepper.

  6. Divide between 4 bowls.

 
 

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