Cavolo nero, chilli and lemon spaghetti
Silky cavolo nero, garlic and chilli with a bright squeeze of lemon. A fast, punchy bowl of spaghetti.
- Time25 min
- LevelEasy
- Costabout £0.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the spaghetti in plenty of salted water following the packet instructions. Add the cavolo nero for the last 3 minutes. Save a mugful of the water, then drain.
10 min - 2
While it cooks, warm the oil in a large frying pan over a low heat. Add the garlic and chilli and cook for 2 minutes until the garlic is pale gold and smells sweet.
- 3
Add the drained pasta and greens to the pan with the lemon zest and half the juice.
- 4
Toss over a medium heat for 2 minutes, adding pasta water a splash at a time until the sauce is glossy and clings.
2 min - 5
Taste, then add more lemon juice, salt and black pepper. Top with the toasted pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.