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
- 400gCibo di Italia Fusilli
- 1.2lhot water — from the kettle
- 5tbspolive oil — plus extra to finish
- 5piecesgarlic cloves — thinly sliced
- 1/2tspchilli flakes — optional
- 200gbaby spinach — or a mix of spinach and chopped kale
- 1tbsplemon zest — from 1 unwaxed lemon
- 1tbsplemon juice
- 50gparmesan — finely grated
- 1.5tspfine salt
- to tasteblack pepper
Method
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.
The pasta we used
Cibo di Italia Fusilli
500g · Cooks in 9–11 minutes · Serves ~5
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