Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper
Prep:5 mins
Serves 4
400g spaghettizest and juice 1 lemon3 tbsp olive oil50g freshly grated parmesan100g artichoke heart from a jarhandful black olive100g bag wild rocket
STEP 1Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.STEP 2Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.
