Lemon & Spinach Spaghetti with Chia Chilli Napoli
I usually don’t eat that much pasta, but when I do, I prefer the more simple flavour combinations. This recipe uses lots of lemon with a few greens and some spicy chia chili Napoli jam. Having a really flavourful sauce on the side creates a lighter meal perfect for lunch.
ingredients
Chia Chilli Napoli
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3 tbsp chia seeds
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2 tbsp Coconut Sugar
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4 cloves of garlic
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5-8 large red chilies
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1 bottle of tomato passata
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juice of 1 lemon
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2 tbsp olive oil
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1 tsp salt
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1 tsp dried oregano
Pasta
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250g jumbo green olives
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1 packet organic spaghetti or julienned zucchini
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1 cup spinach leaves
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½ cup parsley, coarsely chopped
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rind and juice of 1 lemon + lemon segments to serve
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2 tbsp flaxseed oil
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1 clove of garlic, minced
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salt and pepper to taste
method
- Step 1 :To make the Chia Chilli Napoli, process the garlic and chilli until coarsely chopped. Cook the paste in a fry pan with the oil for 10 minutes, or until the garlic begins to caramelise.
- Step 2 :Add the tomato passata, ¼ cup of water and the remaining ingredients (apart from the Chia Seeds)
- Step 3 :Cook the sauce on a high temperature until it reduces and thickens, approximately 20 minutes
- Step 4 :Remove from heat and stir through the chia seeds. This will last for a week in the fridge.
- Step 5 :Cook the pasta according to the packet instructions in plenty of salted boiling water with 1 tbsp of oil, until al dente. Alternatively julienne your zucchinis.
- Step 6 :Drain the pasta reserving ¼ cup of the cooking liquid. Stir through the parsley, spinach, lemon rind and juice, garlic, flaxseed oil and salt and pepper.
- Step 7 :Serve the pasta with a spoonful of the Chia Chili Napoli, olives and a wedge of lemon.
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