Easy Peasy Ginger Garlic Pasta

I thought you would enjoy this super easy yet incredibly tasty pasta dish that we had when my boys were visiting. My son, Andrew added his twist to an old recipe I used to make many moons ago. I hope you will enjoy it as much as we did. The cool thing is that this dish takes less than 20 minutes to prepare.

Easy Peasy Ginger Garlic Pasta

Ingredients

Handful parsley finely chopped

A generous glug of olive oil

2-3 cloves garlic minced

¼ teaspoon chilli flakes – can add more to taste

1-2 tablespoons finely chopped fresh ginger

500g wholewheat spaghetti or pasta of choice

1-2 cups broccoli cut into small florets

2 cups pasta cooking wáter

Dash of red wine (for the exotic in us!)

Sea salt

Lemon for garnish

1-2 tablespoons toasted sesame seeds

Preparation

Break the pasta in half and cook in plenty of salted boiling water until al dente.

pasta cooking water

Drain, reserving some of the cooking water.

Place the oil, garlic, chilli and ginger into a pan that's large enough to hold the pasta later. Lightly saute over a low heat for a minute and then add enough of the pasta cooking wáter to cover the bottom of the pan. Simmer for a few minutes.

Add a dash of red wine if you want a richer flavor and simmer for another minute or so.

    

Add the parsley and broccoli and mix gently. Season with sea salt.

Add the pasta to the fragrant mixture.

Make sure there is enough of the pasta cooking liquid to cover the bottom of the pan.

Cover with a lid and cook for 2 minutes on a high flame.

Remove lid and mix gently.

Serve garnished with fresh lemon and a sprinkle of toasted sesame seeds.

Enjoy Love Chef Mel xx

Lemony Pasta

I just finished giving a Summer Cooking Class and thought I would share one of the recipes with everyone. I found this pasta dish, light, refreshing, simple and delicious. I suggested baby arugula as the greens but actually used some wonderful baby kale which was fabulous. 

Enjoy and happy summer!

 

 

 

 

 

 

 

 

 

 

Ingredients

1 packet whole-wheat pasta (spaghetti or angel hair would work best)

Swig of extra virgin olive oil

2 cloves garlic, thinly sliced

2 teaspoons fresh ginger grated

1 teaspoon fresh lemon zest

3 cups baby arugula or greens of choice

Salt and pepper

Juice of half a lemon

4 tablespoons toasted sesame seeds

2 tablespoons chopped fresh basil

Preparation

• Heat a swig of olive oil in a skillet over medium heat. Add the garlic and saute for about 2 minutes, until the garlic is just lightly browned and the oil is infused. Stir in the lemon zest and ginger, and remove from the heat.
• Meanwhile, cook the pasta in salted water until al dente. While the pasta is cooking, place the arugula in a large bowl. Save a cup of the pasta cooking water. Drain the pasta and immediately pour it over the arugula. Add the infused oil, pasta water, and season with salt and pepper. Toss until some of the arugula is just slightly wilted and then add the lemon juice.
• Serve topped with toasted sesame seeds and basil.