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Preparation Time: 5 minutes
Cooking time: 15 minutes
Serves: 4
No nutritional information available, but this is a Weight Watchers recipe.
Ingredients
- 240g (8½oz) yellow lentil spaghetti
- 1 medium slice gluten-free white bread
- Low calorie cooking spray
- 42g (1½oz) anchovy fillets, drained and chopped
- 2 garlic cloves, sliced
- 3 tbsp capers
- 1 lemon zest
- 2 tbsp fresh lemon juice
- 30g (1oz) Parmesan cheese, 15g (½oz) grated and 15g (½oz) shaved
Method
1. Bring a pan of water to the boil and cook the spaghetti to pack instructions. Drain and set aside, reserving a cup of cooking water.
2. Meanwhile, put the bread into a mini food processor and blitz into breadcrumbs. Mist a nonstick frying pan with cooking spray and toast the crumbs over a high heat for 3 - 4 minutes, stirring, until golden. Transfer to a bowl, wipe the pan with kitchen paper and return it to the hob.
3. Reduce the heat to medium, mist the pan with more cooking spray and fry the anchovy fillets, garlic and capers for 2 minutes. Stir in the lemon juice and zest, then add the cooked spaghetti with a little of the pasta cooking water and the grated Parmesan. Season to taste and toss well to combine. Serve topped with the breadcrumbs and the Parmesan shavings.
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