MAKE IT ZING !

Brighten up dinner with tangy citrus and fresh herb flavours

CHILLI, LEMON & GARLIC SPAGHETTI

SERVES 4 PREP 15 MINS COOK 15 MINS

• 375g spaghetti

• ½ cup olive oil • grated zest 2 lemons, juice from 1

• 4 garlic cloves, crushed • 2 cups coarsely torn sourdough breadcrumbs • 2 long red chillies, seeded, finely chopped • ½ cup grated parmesan • 2 tbsp chopped parsley • 100g marinated feta, crumbled

1 Cook spaghetti following packet directions. Drain, reserving ¼ cup liquid.

2 In large frying pan, heat 2 tbsp oil on medium. Fry half the zest, 1 crushed garlic clove 1 min. Add breadcrumbs. Cook, stirring, 4-5 mins. Transfer to bowl.

3 In same pan, heat remaining oil on medium. Saute remaining zest, garlic and chilli 2-3 mins. 4 Add pasta, reserved liquid, juice, parmesan and parsley, stirring to coat. Serve with toasted breadcrumbs and feta.