Fettuccine and Greens Recipe

Recipe : Fettuccine and Greens

Ingredients :

1 tbsp olive oil

2 cloves garlic, finely chopped

4 anchovy fillets, thoroughly drained and chopped

1 fresh chili, seeded and sliced

500g broccoli

1 bunch fresh asparagus, cut into 3cm lengths

1 bunch arugula (rocket), sliced

500g fettuccine

freshly ground black pepper

sliced fresh chili, to serve

Method :

Place the oil, garlic, anchovy and chili in a large frying pan and cook over very low heat for 1-2 minutes. Discard coarse broccoli stems and slice remaining stems thinly. Divide broccoli into small florets. Add florets with stem slices to the pan and stir-fry for 2-3 minutes.

Add asparagus and rocket to the pan and continue stir-frying for a couple of minutes more, until asparagus is just cooked through. While vegetables are cooking, bring a large pan of water to boil and cook fettuccine until just tender; do not overcook. Drain pasta quickly (leave a little water behind to help keep the pasta moist). Turn drained fettuccine into a deep, heated bowl and top with plenty of ground black pepper, toss well and serve immediately, garnished with fine strips of fresh chili.

Note: Watercress or English spinach may be used instead of rocket in this recipe, if you dislike the taste of rocket. Wear disposable gloves when preparing chili and do not rub your eyes afterwards. To serve four, 375g of pasta is usually enough, but allow 500g for larger appetites.

Fat per serve : 7 grams

Serves 4

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