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WHOLEMEAL SPAGHETTI SALAD WITH GARLIC ALMOND AND HERB CRUMBS


  • Author: Sneh
  • Total Time: 25 mins
  • Yield: 2-3 1x

Description

A quick wholesome spaghetti salad that tastes fantastic with garlic, almond and herbs crisped in a butter base and tossed with lemon, spinach and cherry tomatoes. Perfect hot or cold!


Ingredients

300g wholemeal spaghetti
60g butter
2 tablespoons olive oil
8 garlic cloves, chopped
10 sage leaves, finely chopped
½ cup (20g) fresh breadcrumbs
juice of 1 lemon
zest of 1 lemon
½ cup (90g) raw almonds, crushed
1 cup finely chopped spinach
½ cup chopped basil
handful of cherry tomatoes, halved

¼ cup Romano or Parmesan cheese + extra to serve
salt and black pepper to taste


Instructions

  1. Cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain well.
  2. Heat butter and oil in a heavy bottomed frying pan on medium. Add garlic and sauté until crispy. Add sage, breadcrumbs, almonds, lemon zest and lemon juice. Sauté for a few minutes on low heat until fragrant. Add tomatoes, spinach and basil. Cook for a minute or two until spinach is wilted.
  3. Add spaghetti to the pan and toss to mix well. Cook for a minute or two until heated through. Remove from heat. Add cheese and season with salt and pepper. Mix well. Serve with extra cheese.

Notes

Make with gluten free pasta for gluten intolerance.

Shaving a handful of brussels sprouts makes this extra crunchy and delicious.

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