Punchy spaghetti
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Punchy spaghetti

By Sophie Godwin

Eat pasta and stay healthy with this punchy spaghetti with courgette, tomatoes and anchovies. It's easy to make and costs under £2 a serving

  • Prep:10 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 436
  • fat 15g
  • saturates 2g
  • carbs 53g
  • sugars 5g
  • fibre 12g
  • protein 17g
  • salt 0.9g

Ingredients

  • 75g wholemeal spaghetti
  • 2 anchovies, in oil
  • 1 fat garlic clove, finely chopped
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • 1 small courgette, cut into cubes
  • 100g cherry tomatoes, halved
  • large handful rocket
  • ½ lemon, juiced

Method

  1. Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions.

  2. Meanwhile, cook the anchovies and garlic in a frying pan with the oil, until the anchovies have broken down. Add the paprika and courgette, then cook for 5 mins until the courgette is mostly softened. Tip in the cherry tomatoes and turn up the heat a little so they begin to burst.

  3. Transfer the pasta straight to the frying pan using tongs (a little water will help create a smooth sauce). Take the pan off the heat, add a good grinding of black pepper and a squeeze of lemon juice to taste, then toss through the rocket. Mix everything to combine and pile into your bowl.

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