Spaghetti with lemon & olives

Health score
49%
Spaghetti with lemon & olives
10 min.
4
785kcal

Suggestions


Looking for a quick and delicious meal that bursts with flavor? Look no further than our delightful Spaghetti with Lemon & Olives! This vibrant dish is perfect for lunch, dinner, or even as a refreshing side dish. With a preparation time of just 10 minutes, it’s ideal for those busy days when you still want something wholesome and satisfying.

Imagine the aroma of toasting pine nuts mingling with the subtle heat of garlic and chili flakes, creating a perfect foundation for the zesty lemon and savory green olives. The combination of freshly squeezed lemon juice and its zest brings a bright brightness that complements the richness of the olive oil. Toss in some freshly chopped parsley for a pop of color and flavor, and finish it all off with a generous grating of Parmesan cheese for that creamy, salty touch.

This dish not only delights the palate but also offers a wonderful balance of nutrition, with a caloric breakdown that includes healthy fats, carbohydrates, and a sprinkle of protein. Serve it as a main course that can easily impress your guests or as a light lunch that will energize you for the rest of the day. Whether you’re a cooking novice or a seasoned chef, our Spaghetti with Lemon & Olives is sure to become a favorite in your recipe repertoire!

Ingredients

  • 500 pasta like spaghetti fresh
  • tbsp olive oil 
  • 50 pine nut 
  •  fat garlic cloves peeled
  • pinch chilli flakes dried good
  •  lemons 
  • handful parsley 
  • 100 olive green pitted chopped
  • tbsp parmesan fresh grated (or vegetarian alternative)

Equipment

  • bowl
  • frying pan

Directions

  1. Put a large pan of water on to the boil for the pasta. Meanwhile, put the oil and nuts in a small pan and warm over a low heat. Crush the garlic into the pan and sprinkle in the chilli. Continue warming until the nuts are lightly toasted, checking to make sure the garlic doesnt burn.
  2. Finely grate the zest from both lemons then cut one in half and squeeze out the juice. Roughly chop the parsley. Once the pasta water is boiling, add a generous amount of salt and the spaghetti and cook, according to packet instructions.
  3. Drain the spaghetti and tip into a serving bowl.
  4. Pour over the garlicky oil and toss well with the lemon zest and juice, parsley, olives, Parmesan and plenty of salt and pepper.
  5. Add more lemon juice to taste it should be fresh but not overly lemony.
  6. Serve with extra Parmesan.

Nutrition Facts

Calories785kcal
Protein10.72%
Fat37.88%
Carbs51.4%

Properties

Glycemic Index
39.13
Glycemic Load
38.83
Inflammation Score
-7
Nutrition Score
24.366521708991%

Flavonoids

Eriodictyol
11.53mg
Hesperetin
15.07mg
Naringenin
0.3mg
Apigenin
2.17mg
Luteolin
1.2mg
Kaempferol
0.04mg
Myricetin
0.48mg
Quercetin
0.68mg

Nutrients percent of daily need

Calories:785kcal
39.25%
Fat:33.57g
51.64%
Saturated Fat:4.93g
30.83%
Carbohydrates:102.49g
34.16%
Net Carbohydrates:95.57g
34.75%
Sugar:5.37g
5.97%
Cholesterol:4.25mg
1.42%
Sodium:500.91mg
21.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.37g
42.74%
Manganese:2.33mg
116.43%
Selenium:81.47µg
116.39%
Vitamin C:31.22mg
37.84%
Phosphorus:367.53mg
36.75%
Vitamin K:34.34µg
32.71%
Vitamin E:4.89mg
32.61%
Copper:0.59mg
29.56%
Fiber:6.92g
27.68%
Magnesium:108.92mg
27.23%
Zinc:2.84mg
18.92%
Iron:3.04mg
16.9%
Vitamin B6:0.29mg
14.69%
Vitamin B3:2.85mg
14.23%
Calcium:137.71mg
13.77%
Potassium:465.39mg
13.3%
Vitamin B1:0.2mg
13.05%
Folate:35.52µg
8.88%
Vitamin B2:0.14mg
8.35%
Vitamin B5:0.74mg
7.41%
Vitamin A:254.56IU
5.09%
Vitamin B12:0.08µg
1.25%