Family-Friendly
One-Pan Garlic Fusilli with Greens
A back-pocket recipe for the nights you cannot face a pile of washing up. Everything cooks in one pan — pasta, greens, garlic and a glug of olive oil — and the fusilli twists hold onto the silky starchy sauce that forms as it cooks.
Ingredients
- 400 g Cibo di Italia Fusilli
- 1.2 l hot water — from the kettle
- 5 tbsp olive oil — plus extra to finish
- 5 pieces garlic cloves — thinly sliced
- 1/2 tsp chilli flakes — optional
- 200 g baby spinach — or a mix of spinach and chopped kale
- 1 tbsp lemon zest — from 1 unwaxed lemon
- 1 tbsp lemon juice
- 50 g parmesan — finely grated
- 1.5 tsp fine salt
- to taste black pepper
Method
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Step 1. In a wide, deep pan, layer the fusilli, olive oil, sliced garlic, chilli flakes and 1.5 tsp salt. Pour the hot water on top.
1 min
-
Step 2. Set over high heat, bring to a boil, then drop to a steady simmer. Stir every minute or so to stop the pasta sticking.
2 min
-
Step 3. Cook uncovered for 10 minutes, stirring often. The water will reduce and turn glossy as the pasta starches release.
10 min
-
Step 4. Pile the spinach on top and tuck it down with tongs. It will wilt in around 90 seconds.
2 min
-
Step 5. Add the lemon zest, lemon juice and most of the parmesan. Toss for 1 minute until the sauce coats the fusilli.
1 min
-
Step 6. Taste and adjust seasoning. If the sauce looks tight, splash in another few tablespoons of hot water.
1 min
-
Step 7. Serve in warmed bowls, finished with the last of the parmesan, a grind of pepper and a final drizzle of olive oil.
Goes well with
Iced green tea with a wedge of lemon and a few crushed mint leaves.
Roasted cherry tomatoes on the vine, served warm from the oven.
Greek yoghurt with honey, walnuts and a few rings of fresh fig.
Nutrition
Scaled to your servings
- 552kcalCalories28%
- 67.2gCarbohydrate26%
- 18.3gProtein37%
- 24gFat34%
The pasta we used
Cibo di Italia Fusilli
500g · Cooks in 9–11 minutes · Serves ~5
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