Spaghetti with Lemon and Rocket

In Australia, arugula is called rocket. I think the name is a great match for its bold, peppery flavour! The lemon, arugula and fresh chillies add a lively freshness to the pasta. A simple yet flavourful dish that can be on the table 20 minutes.

Served with Ricotta Fritters.

Adapted from The Farmers' Market family cookbook.

500g/1 lb. spaghetti

1 tsp. extra virgin olive oil
2 garlic cloves, minced
250 g. baby arugula
1-2 red chillies, finely diced (depending on heat and taste)
1-2 lemons, zest and juice (depending on size and juiciness)
5-6 tbsp. extra virgin olive oil, to drizzle
pinch salt & pepper

Bring a large pot of salted water to a boil. Cook the spaghetti al dente according to directions.

Add a small amount of olive oil to a pan and sauté the garlic for one minute. Add the arugula and pan fry until just starting to wilt. Remove from heat.

Reserve one cup of boiling water when draining the pasta. Put both back into the pan and add the lemon juice and zest. Toss in the arugula and chillies. Serve with olive oil to drizzle each dish.

Serves 5-6.