Spaghetti with Tomato Pesto, Chilli, Garlic and Lemon


  • 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. Serve topped with Parmesan and garnish with basil.
Serves: 6Cooking time: Share recipeReview this recipe


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