Lemon & garlic pasta







Cook Time

5-10 Min


  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 125ml/4fl oz dry white wine
  • 50ml/2fl oz freshly squeezed lemon juice
  • 150g/5oz tomatoes, chopped
  • 100g/4oz spinach angel hair pasta
  • 100g/4oz semolina angel hair pasta
  • 25g/1oz chopped fresh basil
  • 2 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground black pepper
  • In a frying pan, heat the oil and sauté the garlic over a medium heat until the garlic just begins to colour. Remove the frying pan from the heat, and pour in the wine.
  • Return the pan to the heat. Cook for another 2 minutes until the wine has been reduced by half. Stir in the lemon juice and tomatoes, and remove the pan from the heat.
  • Meanwhile, put both pastas in a large saucepan of lightly salted boiling water, and cook until al dente. Drain and put the pasta into a warmed serving bowl. Add the basil, Parmesan and tomato mixture. Season with salt and pepper. Toss and serve at once.
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