Spaghetti with Tomato Pesto, Chilli, Garlic and Lemon

On the table in 20mins

Serves 6



  • 340g spaghetti
  • Olive oil spray
  • 4 - 6 garlic cloves, crushed
  • 3 tbsp. Sacla’ Reduced Fat Tomato Pesto
  • 1 ½ tbsp. lemon zest, grated
  • 2 tbsp. chopped chilli
  • 2 tbsp. chopped parsley
  • Juice of 1 lemon
  • ½ tsp reduced salt bouillon
  • Black pepper
  • 20g Parmesan cheese, grated
  • Basil leaves to garnish


  1. Cook spaghetti according to pack instructions and drain, saving some of the cooking water
  2. Meanwhile, spray a small pan with olive oil spray. Add the garlic and cook for 2 minutes, stirring so that it does not burn
  3. Stir in the Pesto, lemon zest, chilli, parsley and lemon juice
  4. In a bowl, combine the drained spaghetti and Pesto mix and season with the bouillon and black pepper
  5. Loosen the Pesto mix with the leftover cooking water if needed
  6. Serve topped with Parmesan and garnish with basil

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